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To Boile mutton And chickens


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

To boile mutton and Chickens. Take your mutton and Chyckens and sette vppon the fire with faire water and when it is well skummed, take two handfull of Cabadge, Lettice, a handfull of currants a good peece of butter, the iuyce of ii. or three Lemmons, a good deale of grosse Pepper and a good peece of Suger, and let them seeth all well together, then take three or foure yolkes of egges togeather harde rosted, and straine them with parte of your broth, let them seeth a quantitye of an houre. Serue your broth with meate vppon Sippets.

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