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To Make Gallantine For Flesh Or fish.


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 gallantine for flesh or fish.. TAke browne bread and burne it black in the tosting of it, the[n] take them and lay them in a litle wine and vineger, and when they haue soked a while, the[n] strain them, seasoning it with sinamon, ginger, Pepper and salte, then set it on a chasingdish with coales, and let it boyle till it bée thick, and then serue it in saucers.

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