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To Boyle A lambes Head With Purtenaunces.

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 a Lambes head with purtenaunces.. FIrst skimme it well, then take of the broth, leauing so much as wil couer it, then put to it Parsely and Rosemarye, a branch of Isop and time, and a dish of butter, with Barberies or Gooseberies, then let them boile being seasoned with cloues Mace, salte, pepper, and saffron, and so serue it foorth vpon sops.


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