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To Make Kicks-hawes

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

To make Kicks-Hawes. TAke the Kidney of a Ueale, or Lambe, or if you haue neither of both, then take the Eare of a Mutton, fat and all. Boyle it, and mince it fine: season it with Nutmeg, Pepper, and Salt. Then take two or three Egges, a spoonefull of Rosewater, two or three spoonefuls of Sack, as much grated Bread, as will worke them like Lithpaste. Then floure your moulds, and fill them with that paste: then roule a thinne sheet of paste, wet it and couer it ouer: frye them, and turne them into small Dishes, and keepe them warme in the Ouen, serue them at Dinner, or Supper. Jf you will bake them then you may turne them into the Dish raw, out of your moulds, and Jce them with Rosewater and Sugar, and set them in the Ouen, when your Pyes are halfe bakte.


Other versions of this recipe:

To make some Kickshawes in Paste (A NEVV BOOKE of Cookerie)

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