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To Stewe veale.

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 stewe veale.. TAke a knockle of Ueale & al to bruse it, the[n] set it on the fire in a litle fresh water, let it seeth a good while, then take good plenty of onions and chop them into your broth, and when it hath well sodden, put in Uergious, Butter, Salt and Saffron, and when it is enough, put to it a little suger, and then it will be good.


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