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 a Chicken Pye.

SCalde the Chickins, draw them, and pull out the brest bones, then season thē with cloues and mace, Pepper and Salte, and if you haue them grapes, or gooseberies: when you haue so deon, make paste of fine flower, and put in your Chickins, and set them in the Ouen, then boyle foure Egs hard, then take the yolks and strain them with vergi∣ous, and put Sugar thereto and put it into your chicken pye when it is half baked, and when it is ready to be serued in, annoint it ouer with butter, Sugar & rosewater, then put it into the ouen til you serue them in.