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To Boile conies


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

To boile Conies. Take a Cony and perboile it a little, then take a good handful of persely and a few sweet hearbs, and the yolks of 4. hard egges chop them all together, then put in pepper, and a fewe Currans, and fill the Conies bellie ful of Butter, then prick her head betweene her hinder legges and breake her not, and put her into a faire earthen pot with mutton broth, and the rest of the stuffe roll it up round and put it in withall, and so boyle them well together, and serue it with soppes.

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