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To Make A Pudding In A carret Root.


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 a pudding in a Carret root. Take your Carret root and scrape it fair, then take a fine knife and cut out all the meat that is within the roote, and make it hollow, then make your pudding stuffe of the liver of a gooce or of a Pig, with grated bread, Corance, Cloves and mace, Dates, Pepper, Salt and Sugar, chop your Liver very small, and perboile it ere you chop it, so doon, put it in your hollow root. As for the broth, take mutton broth with corance, carets sliste, salt, whole Mace, sweet Butter, Vergious and grated bread, and so serve it forth upon sippets.

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