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How To Boyle pigges Petitoes.


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

How to boyle Pigges Petitoes. Take your Pigs feet, and the Liver and Lightes, and cut them in small peeces, then take a little mutton broth and apples sliced, Corance, sweet butter, vergious and grated bread, put them altogither in a little pipkin with salt and Pepper, perboyle your petitoes or ever you put them in your Pipkin, then when they be ready, serve them upon sippets.

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