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To Stewe bones Or Gristels Of biefe


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 bones or gristels of biefe. Take gristels of beyfe, and stewe them as tender as ye canne, syxe houres so that there be no broathe lefte that shall serue you as that tyme, then putte a good boundell of rosemarye in a fayre lynnen clothe, and a good quantite of mace in another clothe, and boyle them all together, then wrynge oute the juyce of the rosemarye, and mace uppon the fleshe, and ceason it with salte, and so serve hym.

autodoc





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