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To Boyle neates Feete.

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 Neates feete.. TAke your Neats feete out of the sauce and wash the[n] in faire water, then put them into your mutton broth, and take fiue or sixe onions chopped not small, then take a quantitie of tyme, Parsely and Isope chopped fine: boyle altogether, and when it is half boyled and more, the[n] a dsh or two of butter, and put to it, then season it with pepper, salt and saffron, with fiue or sixe spoonefulls of vineger, and so serue it vpon soppes.


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