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To Boile chickins Or capons.


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

To boile Chickins or Capons. First boile them in faire water til they be tender. Then take Bread and steep it in the broth of them, and with the yolks of foure or five Egges, & Vergious or white Wine straine it and therewith season your broth and your Capon in it. Then take Butter, persly and other smal herbs, and chop them into it. And so serve them foorth upon sops of Bread.

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