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To Boile Steakes Betweene Two Dishes

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

To boile steakes betweene two dishes. You must put Parselye and Currants, and Butter and vergious, two or three yolkes of egges, and Pepper, Cloues and Mace, and so let them boile together, and serue them vpon soppes.


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