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To Make A Haggas Of Almain.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To make a Haggas of Almain. Take two Buts of Mutton, and frye them well from Skinnes and senowes, and mince it with suet as small as you can, then take Dates and mince them smal, then take these Spices which follow, one ounce of Corance clean washed, an ounce of Ginger and asmuch of pepper, and an ounce of Sugar with the yolkes of eight or nine Egs, clean fryed from the whites. Take also fine faire light bread grated, with a little Salt, and a portion of Saffron, and boile al these togither, then row these Corance in Suet of a Calfe or Sheepe, then put them into a frying pan, and so set them into a hot oven, and when they be brown turne them, and when they be baked, take them out and serve three in a dish.


Recipes with similar titles:

l hagas almaynne (Two Fifteenth-Century Cookery-Books)

to hagges almayne (A Noble Boke off Cookry)

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