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To Stue sparrowes Or larkes.


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 or Larkes. Take the best of Mutton broth, and put it in a Pipkin, and put to it a little whole Mace, whole Pepper, Claret wine, Marigolde leaves, Barberies, Rosewater Vergious, Sugar, and Marrowe: or els sweet Butter. Perboile the Larkes before and then boyle them in the same broth and lay them upon Sops.

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