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For Fricasies Of A lambes Head And Purtenance.

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 fricasies of a lambes head and purtenance.. TAke a Lambs head and cleaue it, and cut his purtenaunces in peeces, and perboyle it till it bee almost enough, then take the yolkes of two Egges, and baste your Lambes head and purtenance with it, and frye it in butter for sauce, put to the butter, pepper, Uineger and Salt, frying them together a little on the fire and so serue it.


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