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The Same Vvith chestnuts


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

The same vvith Chestnuts. SErue your Tongue, as before: put it in a Pipkin with blauncht Chestnuts, strong broth, a Fagot of Hearbes, large Mace, washt Endiffe, a little Pepper, a few Cloues, and whole Sinamon. Boyle all together with Butter, season them with Salt, onely garnish your Dish as you list.

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