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To Boile larkes


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To Boile Larkes. Take sweet Bread, & strain it into a pipkin, and set it on the fire, and put in a peece of Butter, and skym it as cleane as yee can, and put in spennedge, & endiue, and cut it a little, and so let it boyle, and put in Pepper, Cloues and Mace, Cynamon and Ginger, and a little vergious, and when you serue them vp, lay soppes in the dish.

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