[A booke of cookerie, otherwise called the good huswiues handmaid.]
About this Item
- Title
- [A booke of cookerie, otherwise called the good huswiues handmaid.]
- Publication
- [London] :: [E. Allde,
- 1597]
- 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.
- Link to this Item
-
http://name.umdl.umich.edu/A16381.0001.001
- Cite this Item
-
"[A booke of cookerie, otherwise called the good huswiues handmaid.]." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A16381.0001.001. University of Michigan Library Digital Collections. Accessed June 15, 2024.
Pages
Page [unnumbered]
YOu must boyle your Capon with fatte meat, then take the best of the broth, and put it in a pipkin, and put whole mace to it, whole Pepper, some red Currans, halfe as much white Wine as you haue of broth, good store of marrowe and Dates, and scum them cleane, and kéep your liquor verie clear, and season it with vergious and Sugar, and then lay your Capon vpon browes finely cut, and so poure your broth vpon it.