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To Boile mutton With endive, borage, Or lettice, Or Any Kinde Of hearbes That May Serve Therunto.


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

To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto. When your Mutton is well boyled, take the best of the broth, and put it in a Pipkin, and put therto an handfull of Endive, borage, or what herbs you list, and cast therto a few corance, and let them boyle well, and put therto a peece of upper crust of white bread, season it with pepper groce beaten, and a little Vergious, and a little sugar, & so poure it upon your meat.

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