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To Boyle Sawceges

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 Sawceges. PUt them into a quart of Claret Wine, large Mace, Barberryes, Sinamon, a handfull of sweet Hearbs. Garnish this Dish with Sinamon, Ginger, and fine Sugar.


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