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To Make A Whyte broathe

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 whyte broathe. Take a necke of mutton and fayre water, and sette it upon the fyre and scome it cleane, and lette it boyle halfe awaye, then take forthe of the broathe two ladlefull and put them in a platter, then chop two handefuls of parsely not to small, and let it boile with the mutton, then take twelve egges, and the sayde two ladlefuls of broathe and vergis, so that it be tarte of the vergis, and streyne them all together then season your broathe with salte and a lyttle before you goo to diner put al these to your mutton, and stere it well for quailing, and serue it forth with soppes.


Recipes with similar titles:

XXII To make fine white broth (Due Libri di Cucina - Libro B)

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