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To Make A Stewe After The Guyse Of Beyonde The Sea

This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

To make a stewe after the guyse of beyonde the sea. Take a pottel of fayre water, and as much wyne, and a breste of mutton chopt in peces, than set it on the fyre and scome it cleane, than put therto a dyschefull of slyced onyons, and a quantite of synamon, gynger, cloves and mace, wyth salte and stewe them all together, and than serve them with soppes.


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