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To Boyle A cony


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

To boyle a Cony. You must boyle your Cony, and strayne your sweete breade into a Pipkin, and put in your meate, skumme it as cleane as you can, and put in a good deale of Endiue, and cut it a little, and a good peece of Butter, and all kinde of spices, and a little vergious, and so serue it on soppes.

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