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To Boyle larkes Or sparrowes

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 Larkes or Sparrowes. TRusse them fit to boyle, and put them into a Pipkin, with a Ladle full of Mutton broth, a piece of whole Mace, a quarter of a Nutmeg, a fagot of sweet Hearbes, and a little young Parsley, pickt cleane and short: put your Parsley loose into your broth: season it with Uergis, Pepper, and Sugar. Thicken it with the yolkes of two new layd Egges hard, and a piece of Manchet, strayned with some of the same broth, vntill they be tender. Garnish your Dish as you will.


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