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To Boile plouers


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

To boile Plouers. You must straine your sweet broth into a pipkin, and set them on the fire, and when they boile, you must skum them, and then put in a peece of Butter, and a good deale of spennedge, and a litle parsely, and a peece of carret roote cut verie small, and a fewe currants, and so let them boyle, and all manner of spices, and a little whyte wine, and a litle vergice, and so serue them vpon soppes.

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