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To Boyle A Rabbet With claret wine

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle a Rabbet with Claret Wine. VSe it as before is shewed, slice Onyons and a Carrot root, a few Currins, and a Fagot of Hearbes, minst Parsley, Barberryes pickt, large Mace, Nutmeg, and Ginger: throw them all into the Pipkin. Boyle it with halfe a pound of Butter.


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