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A marrow Toast


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

A Marrow toast. MJnce colde parboyld Ueale, and Suit very fine, and sweet Hearbs each by themselues, and then mingle them together with Sugar, Nutmeg, Sinamon, Rosewater, grated bread, the yolkes of two or three new layd Egges: open the minst meat, and couer it with the marrow. Then put your toast into the Pipkin with the vppermost of some strong broth: let it boyle with large Mace, a Fagot of sweet hearbs, scum them passing cleane, and let them boyle almost drye. Then take Potato rootes boyld, or Chest-nuts, Skirrootes, or Almonds, boyled in white Wine, and for want of Wine you may take Uergis and Sugar.

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