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The First Course


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

The first course. Potage or stewed broath, boyled meate or stewed meate, Chickins and Bacon, powdred Beefe, Pies, Goose, Pigge, Rosted Beefe, roasted Veale, Custard.

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