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To Boyle A cony With A Pudding In His Belly.


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

To boyle a Cony with a Pudding in his Belly. Take your Cony and fley him, & leave on the eares and wash it faire, and take grated Bread, sweete Suet minced fiine, corance and some fine hearbs, Peneriall; winter savery; percely, Spinage or beets, sweet margeram, and chop your hearbs fine, and season it with Cloves, Mace and Sugar, a little creame and salt and yolks of Egs, and Dates minst fine. Then mingle all your stuf togither, and put it in your Rabets belly and sowe it up with a thred, for the broth take mutton broth when it is boyled a little, and put it in a pot wheras your Rabet may lye long waies in it, and let your broth boile or ever you put it in, then put in Gooceberies or els Grapes, corance and sweet Butter, Vergious, Salt, grated bread and Sugar a little, and when it is boyled, lay it in a dish with Sops. And so serve it in.

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