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To Bake A curlew Or Hearneshoe

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

To bake a Curlew or Hearneshoe. TRusse them, and parboyle them but vpon one side. Seasen them with Pepper, Salt, and Ginger. Put them in deepe Coffins, with store of Butter, and let the heads hang out for a show.


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