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To Hash deere


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

To hash Deere, Sheepe, or Calues tongues, on the French fashion. BOyle, Blanch, and Larde them, sticke them with Cloues and Rosemary, and put them on a Spit vntill they be halfe roasted. Then put them into a Pipkin with Claret Wine, Sinamon, Ginger, Sugar, sliced Lemmon, a few Carraway seeds, and large Mace. Boyle all together and serue them in with fryed toasts.

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