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To Make Sauce For capons Or turky Fowles


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 sauce for capons or Turky Fowles. Take Onions and slice them thin, and boyle them in faire water till they be boyled drye, and put some of the gravie unto them and pepper groce beaten.

autodoc





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