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To Boyle A Rabbet With hearbes On The French Fashion

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 Hearbes on the French fashion. FJt your Rabbet for the boyling, and seeth it with a little Mutton broth, white Wine, and a peece of whole Mace: then take Lettuce, Spynage, Parsley, winter Sauory, sweet Marioram: all these being pickt, and washt cleane, bruise them with the backe of a Ladle (for the bruising of the Hearbes wil make the broth looke very pleasantly greene.) Thicken it with a crust of Manchet, being steeped in some of the broth, and a little sweet Butter therein. Season it with Uergis, and Pepper, and serue it to the Table vpon Sippits. Garnish your Dish with Barberyes.


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