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To Stewe capons In Whyte brothe

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 stewe capons in whyte brothe. Take foure or fyve biefe bones to make your brothe, then take them oute when they are sodden and streyne the brothe into another potte, then putte in youre capons hole wyth rosemarye and putte them into the pot, and let them stewe, and after they have boyled a whyle, putte in hole Mace bounde in a whyte clothe, and a handefull or twayne of hole perseley and hole prunes, and lette them boyle well and at the takyng up put to a lyttle vergis and salte, and so strawe them upon soppes and the marybones aboute and the marrowe layde hole above them, and so serve them forth.


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