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How To Make Chuets.

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 make Chuets. Take Veale and perboyle it and chop it very fine, take beefe Suet and mince it fine, then take Prunes, Dates and Corance, wash them very clean and put them into your meat, then take Cloves, Mace, and pepper to season your meat withal and a little quantity of salt, vergious and Sugar, two ounces of biskets, and as many of Carowaies, this is the seasoning of your meat, then take fine flowre, yolkes of Egs, and butter, a little quantitye of rosewater and sugar, then make little coffins for your Chewets and let them bake a quarter of an houre, then wet them over with butter, then strewe on Sugar and wet the Sugar with a little Rosewater, and set them into the Oven again, then take and serve five in a dish.


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