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To Make A Frasye At Nyght

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 Frasye at nyght. Take chekins heades, lyvers, gybernes, wynges, fete, and chop them in peces of halfe an ynche longe, and boyle them al together, and when the broath is almoste soden away, chop a lyttle parseley, and put therto with vergis, and halfe a dysshe of butter, and so lette them boyle, and let it be tarte ynoughe, and so serve it in.


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