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To Boile mallards, teales, And Chines Of porke With cabbadge.


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 boile Mallards, Teales, and chines of porke with Cabbadge.. FIrst vnlose your Cabbadge, & cut them in thrée or foure quarters vnlosing euery leafe for doubt of worms to be in them, then wash the[n] and put them into a pot of faire water, and let them boyle a quarter of an houre, then take them vp, and chop them somewhat great, then put them into a faire pot with the broath of the Mallard and whole Pepper, and pepper beaten, with Cloues, mace, and salte, and so let them boile together. &c.

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