To make a Haggas of Almain.
TAKE two Buts of Mutton, and trye them well from Skinnes and senowes,
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
Page [unnumbered]
and mince it with suet as small as you can, then take Dates and mince them smal, thē take these Spices which follow, one ounce of Corance clean washed, an ounce of sina∣mon, a quarter of half an ounce of Ginger and asmuch of pepper, and an ounce of Su∣gar with the yolkes of eight or nine Egs, clean fryed from the whites Take also fine faire light bread grated, with a little Salt, and a portion of Saffron, and boile al these togither, then row these Corance in Suet of a Calfe or Sheepe, then put them into a frying pan, and so set them into a hot ouen, and when they be brown turne them, and when they be baked, take them out and serue three in a dish.