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To Boyle A Breast Of veale Or mutton Farced.


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 a breast of Veale or Mutton farced.. TAke a breast of Ueale or Mutton and farce it in like maner as your cabadg is, so that you leaue out the proines and great raysons, boyle your veale or mutton in the foresaide brothes, putting no more broath then will couer your meat, & when your meate is halfe boyled, then put twoo handfulls of Lettuce or Spinage, cutting it fower times asunder and no more, and when your meate and hearbes be boyled, then put a little verdiuice in the broth, seasoning it with salt and pepper, then serue your meate vpon Soppes, casting your hearbes vpon it, and so serue it.

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