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To Boyle chickins With lettice


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

To boyle Chickins with Lettice, the best way. CUt euery Chicken in foure quarters, after the parboyling of them, and put them into a Pipkin with two or three sweet-Breads of Ueale: or if you can not so readily come by so many then take the Udder of a Ueale, and parboyle it very well. Cut it in pieces, and put it into the Pipkin, with a sliced Lemmon. Then take Lettice: cut them, and wash them cleane, and bruise them with the backe of a Ladle, and put them into the Pipkin: then take a good deale of sweet Butter, about the quantity of halfe a pound, halfe a pinte of Sacke, a quarter of a pinte of white Wine, Mace, a sliced Date, a Nutmeg: you may put in three or foure Dates sliced, if you haue so many. Let all these boyle together ouer the fire with Marigold flowers, and sweet Hearbes.

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