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To Boyle Meates For Supper


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

To boyle meates for supper. Take veale and put it into a posnet with carret roots cur in long peeces, then boile it and put thereto a handfull of prunes and crummes of Bread, then season it with pepper, salt and vineger.

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