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conyng Or hen In Clene broth


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Conyng or hen in clene broth. Take a Conyng or a hen, and seth him ynowe in good fressh broth, and drawe the same broth throgh [correction; sic = thrgh] a Streynour; And take half a pynte of white wyn, and caste there-to; And then sette it ouer the fire, and then choppe the Conyng or the hen, and take of the Skyn, and pike hem clene, and caste thereto, And lete boile togidre; And whan hit is boiled ynogh, caste there-to powder of ginger, vergeous, and salt also; And then thou shall serue it forth.

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