A Florentine of Flesh.
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 12, 2024.
Pages
Page 22
TAKE the Kidneies of Veale and chop them very small with Corance, dates, sinamon and Ginger, Sugar, salt, and the yolks of thrée Egs, and mingle altogither, and make a fine paste with yolks of egges, and butter, and let there be Butter in your dishe bottome, then driue them to small Cakes, and put one in the dish bottom, and lay your meat in, then lay your other vpon your meat, and close them togither, and cut the couer and it, when it is baked thē strew Sugar and serue it out.