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For A goose Gibluts And pigges Petitose.


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"

For a Goose gibluts and pigges petitose.. LEt them be sodde[n] throughly, then cut them in péeces and fry the[n] with butter, and when they be half fried, then put to a little Uineger with Ginger, Sinamon and pepper and so serue it forth: thus maye you vse Calues feete boyled in all pointes as this is.

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