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A Sawce For A Rosted Rabbet


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

A Sawce for a rosted Rabbet: to King Henry the eight. Cap.vi. TAke an hadful of washed percelye, mince it small, boyle it with Butter & veriuce vpon a chaffing dish, season it wt sugre and a little Pepper grose beaten, when it is redi: put in a few fine Crumes of white bread, put it in amongste the other, let it boyle agayne till it be standing, the lay it in a Platter, lyke the breadth of three fingers, lay of each side one rosted Conye (or mor) and so serue them.

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