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To Boyle chickens In White broth

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 Chickens in white broth. TRusse your Chickens fit to boyle, as was before shewed in the Rabbets, cut two or three Dates in small pieces: take a piece of whole Mace: thicken your broath with Almonds: Season it with Uergis, and a little Pepper. Garnish your Dish sides with sweet Sucket & Sugar, after you haue seasoned your broth. Jn like sort you may boyle a Capon, but then you must put Marrow into your white broth. Jf you dislike Mutton broth then boyle it by it selfe in fayre water till it turne as white as a Curd. But the French men follow the other way, and it is the better.


Other versions of this recipe:

To boyle Chickins in White-broth (A NEVV BOOKE of Cookerie)

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