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To Make Allowes To Roste Or Boile.


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 make allowes to roste or boile.. TAke a Leg of mutton and slice it thin, then take out the kidneys of the mutton hauing it minced small, with Isope, time, parsely, & the yolkes of hard egges, then bind it with crumms of white bread and rawe eggs, and put to it proines and great raisons, and for want of them barberies or Goosberies, or grapes seasoning it with Cloues, mace, pepper Sinamon, ginger & salt. You may make a mugget of a Sheepe as these allowes bee, sauing you must put no mutton into it.

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