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

To bake Chickins. Season them with cloves, mace, sinamon ginger, and some pepper, so put them into your coffin, and put therto corance dates Prunes, and sweet Butter, or els Marow, and when they be halfe baked, put in some sirup of vergious, and some sugar, shake them togither and set them into the oven again. Bake Sparowes, Larkes, or any kinde of small birds, calves feet or sheepes tunges after the same manner.

Recipes with similar titles:

bak chekyns (A Noble Boke off Cookry)

To bake Chickins (The Treasurie of commodious Conceits)