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To Boile chickins And mutton After The Dutch Fashion.


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 chickins and mutton after the Dutch fashion.. FIrst take Chickins and mutton, and boyle them in water a good while, and let a good deale of the water be boyled away, then take out the Mutton and chickens and the broth, make whit broth, put in thereto Sinnamon and Ginger, Suger and a litle Pepper, and a litle Uergious, and a litle flower to thicken it, and a little Saffron, take Rosemarye, Time, Margerum and penirial, and Hisope, and halfe a dish of butter, with a litle salt, the liquor must be cold before the chickins be put in.

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