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A Made Dish Of Conyes Liuers


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

A made Dish of Conyes Liuers. PArboyle three or foure of them, and chop them fine with sweet Hearbes, the yolkes of two hard Egges. Season it with Sinamon, Ginger, and Nutmeg, and Pepper: put in a [a in] few parboyld Currins, and a little melted Butter, and so make it vp into little Pasties. Frye them in a Frying-panne, shaue on sugar, and serue them to the Boord.

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