A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.

About this Item

Title: A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
Author: A. W.
Publication: At London :: Printed by Edward Allde,; 1591.
Rights/Permissions: To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.
Cite this Item: "A book of cookrye Very necessary for all such as delight therin. Gathered by A.W." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A14584.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.

Pages

To boile Mutton with Endiue, Borage, or Lettice, or any kinde of hearbs that may serue therunto.

VVHen your Mutton is well boyled, take the best of the broth, and put it in a Pipkin, and put therto an handfull of Endiue, borage, or what herbs you list, and cast therto a few corance, and let them boyle well, and put therto a péece of vpper crust of white bread, season it with pepper groce beaten, and a little Vergious, and a little sugar, & so poure it vpon your meat.