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To Boile teales, mallards, pigeons Chines Of porke, Or neates Tunges All After One Sort.


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 boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.. LEt them be halfe rosted, sticke afew cloues in their brestes, then two or three tostes of bread being burned black, then put them into a litle faire water immediatly take them out again, and strain them with a litle wine and vineger to the quantitie of a pint: put it into an earthen potte, and take eight or ten onions slyced small, being fryed in a frying pan with a dish of butter, and when they be fried, put the[n] into your broth, then take your meat from the spitte and put it into the same broth, and so let them boyle together for a time, seasoning with salt and pepper.

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