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To Boile chickins


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

To boile Chickins. Straune your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can, and put in a peece of butter, and a good deale of Sorell, and so let them boyle, and put in all manner of spices, and a lyttle veriuyce pycke, and a fewe Barberies, and cutte a Lemman in pecces, and scrape a little Suger uppon them, and laye them vppon the Chickins when you serue them vp, and lay soppes vpon the dish.

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Recipes with similar titles:

To boile Chickens (The Good Housewife's Jewell)




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