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To Bake chickins


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To bake Chickins. Chapter. iii. TAke and trusse your Chickins, the feete cut off, put them in the Coffin: the for euery chickin put in euery Pye a handfull of Gooseberies, & a quatity of butter about euery Chickin: then take a good quantitie of Suger and Sinimon with sufficet salt, put them into the Pye, let it bake one howre and a halfe, when it is baken take the yolke of an egge & half a Goblet of veriuce wt sufficient suger sodden together, put in the pye & serue it.

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Recipes with similar titles:

to bake chickins (A Book of Cookrye)

bak chekyns (A Noble Boke off Cookry)




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