TAKE your Tenche and drawe it very cleane, and cut it not ouer lowe. Then
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.
- Link to this Item
-
http://name.umdl.umich.edu/A14584.0001.001
- 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 June 3, 2024.
Pages
Page [unnumbered]
take béets boiled, or Spinage, and choppe it with yolks of hard Egges, Corance, grated Bread, salt, Pepper, Sugar and Sinamon, and yolks of raw Egges, and mingle it to∣gither, and put it in the Tenches bellye, then put it in a platter with faire water and swéet butter, and turn it in ye Platter, and set it in the Ouen, and when it is i∣nough, serue it in with sippits and poure the licour that it was boiled in vpon it.