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To Stue sparrowes.

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

To stue Sparrowes. Take good Ale a pottel, or after the quantities more or lesse by your discretion, and set it over the fier to boyle, and put in your Sparowes and scum the broth, then put therin Onions, Percely, Time, Rosemary chopped small, pepper and Saffron, with Cloves and Mace, a fewe. And make sippets as you doo for Fish, and laye the Sparrowes upon with the said broth, and in the seething put in a peece of sweet Butter, and vergious if need be.


Recipes with similar titles:

to stue sparrowes (A Book of Cookrye)

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