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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 Stockdoves. Seethe them with Beefe or Mutton, take the best of the broth and put it in a pipkin, and put thereunto Onions finelye minced, and a few Corance, and so boyle them till they be very tender, and season them with vergious, and a little sweet butter, and pour them upon your Stockdoves when they be laid upon the Sops.