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To Smoore A chickin


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

To smoore a Chickin. CUt it in small pieces, and frye it with sweet Butter: [<Batter:] take Sacke, or white Wine, Parsley, an Onyon chopt small, a piece of whole Mace, and a little grosse Pepper: put in a little Sugar, Uergis, and Butter. Then take a good handfull of Clary, and picke off the stalkes, then make fine batter with the yolkes of two or three new layd Egges, and fine flowre, two or three spoonfuls of sweet Creame, and a little Nutmeg, and so frye it in a Frying-panne, with sweet Butter: serue in your Chickins with the fryed Clary on them. Garnish your Dish with Barberryes.

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