Search Results

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To stewe a kid tak a kid and rost yt a litille and chop it in peces raw and put it in the pot do ther to erbes onyons and swet brothe and wyne hole clowes maces and pouder and sethe them and sesson them up with guinger galingale and a litille lier of bred saffron and salt and serve it.