MC Logo

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 MedievalCookery.com

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.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact