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To Bake A Connie, veale, Or mutton.

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 bake a Connie, Veale, or Mutton.. TAke a Conny and perboile it almoste enough, then mince the flesh of it verie fine, and take with it three yolkes of hard egges, and mince with it, the[n] lay another Conny in your Pie being perboiled, and your minced meat with it, being seasoned with Cloues, Mace, Ginger, Saffron Pepper & Salt, with two dishes of swéete butter mixed with it, lay vpon your Connie Barberies Gooseberies, or grapes, or the smal raisons, and so bake it.


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