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To Boyle A Rabbet


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 a Rabbet. PArboyle your Rabbet well, and cut it in pieces: then take strong broth, and a Fagot of Hearbs, a little Parseley, sweet Marioram, three or foure yolkes of Egges, strained with a little white Bread, and put all in a Pipkin with Mace, Cloues, and a little Uergis to make them haue a taste.

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