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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

Another broathe with longwortes. Take mutton and fayre water, and let them boyle upo nthe fyre and then take lettuse or spynage, and put therto, and yf ye lyst to boile therwith two or three chekins, and put therto salt and vergis after your discretion, and serve them forth, the flesh under, the herbes aboue.