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A Florentine Of A cony


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

A Florentine of a Cony, the wing of a Capon, or the Kidney, of a Veale. MJnce any of these with sweet Hearbes, parboyld Currens, a Date or two minst small, a pieece of a preserued Orenge, or Lemmon, minst as small as your Date. Season it with Ginger, Sinamon, Nutmeg, and Sugar: then take the yolkes of two new laid Egges, a spoonefull of sweet Creame, a piece of a short Cake grated, and Marrow cut in short pieces. Bake this in a dish betweene two leaues of puff-paste, put a little Rosewater to it before you close your Paste. When it is baked shaue on Sugar.

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