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To Boyle mary bones For For Dinner.

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 mary bones for for dinner.. FIrst put your mary bones into afaire pot of Water, and let them boyle till they bee halfe enough, then take out al your broath sauing so much as will couer your mary bones, then put therto eight or nine carret rootes, and see they be wel scraped and washed, and cut inch long or litle lesse and a handfull of Parselie and Isop chopped small, and season it with Salte, Pepper and Saffron. You may boyle Chynes and racks of Veale in al points as this is.


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