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To Boyle chickins With hearbs.


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 chickins with hearbs. Take your Chickins and scalde them and trusse the wings on, & put their feete under the wings of your Chickins, and set them on in a little pot and scum them faire, when they have boyled: put in Spinage or Letuice a good deale, and Rosemary, sweet butter, vergious, salt and a little Sugar and strained Bread, with a litle wine, and cut sippets, and serve it out.

So may you boyle Mutton, or Pigeons, or Conny.

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