TAKE the blood of the Swine, and swing it, then put therto minced onions large∣ly with Salt, and the Suet of the Hog min¦ced. Then take the guts clean washed, and stuffe them with the aforesaid stuffe: and so seeth them, then broile them vpon the coles, and serue them foorth.
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 20, 2024.
Pages
To make puddings of a Swine.