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To Smere A conie


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

To smere a Conie. Take the Liuers and boyle them, and choppe it, and sweet hearbs, apples, and the yolkes of hard egges, and choppe them altogether, and currans, suger, synamon, ginger and perselye, and fill the Conny full hereof, then put her into the sweete broth, and put in sweete Butter, then choppe the yolks of hard egges, synamon, ginger, Suger, and cast it on the Cony when you serue it vp, season it with salte, serue it on soppes, and garnsh it with fruit.

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