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Another Way To Boyle chickens


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

Another way to boyle Chickens, or Pidgeons, with Gooseberryes, or Grapes. BOyle them with Mutton broth, and white Wine, a piece of whole Mace, put into the bellies of them sweet Hearbes: when they be tender thicken it with a piece of Maunchet, and two hard yolkes strained with some of the same broth. Then put some of the same broth into a boyld-meat dish, with Uergis, Butter, and Sugar, and so boyle your Grapes, or Gooseberryes in the Dish close couered, till they be tender, & poure it on the brest of your dish.

autodoc



Other versions of this recipe:

To boile a Capon in white broth (Delights for Ladies)

To boyle a Capon (A NEVV BOOKE of Cookerie)

To boyle a Capon another way (A NEVV BOOKE of Cookerie)




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