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To Stewe A cocke


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

To stewe a Cocke. You must cutte him in sixe peeces, and washe hym cleane, and take prumes, Currantes and Dates cutte verye small, and Reasons of the Sunne, and Suger beaten verye small, Cinamone, Gynger and Nutmegs likewise beaten, and a litle Maydens hayre cutte verye small, and you must put him in a Pipkin, & put in almost a pinte of Muscadine, and then your spice and Suger vppon your Cocke, and put in your fruite betweene euery quarter, and a peece of Golde betweene euery peece of your cocke, then you must make a Lidde of Wood fit for your pipkyn, and close it as close as you can with paste, that no ayre come out, nor water can come in, and then you must fill two brasse pots full of water, and set on the fire, and make fast the pipkin in one of the Brasse pottes, so that the pipkins feete touch not the brasse pot bottom, nor the pot sides, and so let them boyle foure and twentie howres, and fill vp the pot still as it boyles away, with the other pot that standes by, and when it is boyled take out your Golde, and let him drinke it fasting, and it shall helpe him, this is approoued.

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