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

For fine Pyes of Veale or Mutton.

PErboyle your meat and shredde it fine, and shred your Suet by it selfe. When your Suet is fine shred put it to your Mut∣ton or Veale and mince them togither, put therto halfe a dosen yolkes of Egges be∣ing hard sodden and fine minced, small Co∣rance, dates fine minced, season it with clo∣ues and mace, Sinamon and Ginger, a ve∣ry little Pepper, a handfull of Carowaies, Sugar and Vergious, and some Salt, and so put it into your paste being Chewets or Trunk pyes.