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To Boyle chickens.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To boyle Chickens.. BOyle them as the Lambs head & purtenance is boiled, and when you are to serue them, strain three or foure yolkes of Egges with vergious, and put it into the pot, and let it boyle no more: after the egs be put in, season it with salt, pepper, mace and cloues, and so serue them. Thus may you boyle a connye or Muggets of Veale, as the chickins are boyled.


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