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To Make Boyled Meates For Dinner


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

To make boyled meates for dinner. Take the ribbes of a necke of Mutton, and stuffe it with Margerum, sauery, time, persely chopped small currants, with the yolkes of two egges, pepper & salt, then put it into a posnet with faire water, or else with the liquor of some meate, with vineger, pepper, and salt, and a little butter, and so serue it.

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