MC Logo

To Boyle A lambes Head And Purtenance


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

To boyle a Lambes head and purtenance. Straine your broth into a pipkin, and set it on the fire, and put in butter, and skimme it as cleane as you can, and put in your meate, and put in endive, and cut it a little, and straine a little yeast, and put into it, and currans and prunes, and put in all maner of spices, and so serue it vpon soppes.

autodoc





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