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To Make Liverings Of A swine.

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

To make Liverings of a Swine. First perboile the Liver, then stamp it in a Morter, and when it is small inough, put it in a vessell, and put to it suet, yolkes of Egges, pepper, cloves, Mace and Salt. Then take your Guts cleane washed, and stuffe them with the foresaide stuffe, then boyle them, that doon serve them forth.


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