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A broth For A neatstung.

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

A broth for a Neatstung. Take Claret wine, grated Bread, Corance, sweete Butter, Sugar, and Sinamon, boyle them altogither. Then take the Neats tung and slice it and so lay it in your dish with sippets and serve it in.


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