To boyle Chickens or Capons.
FIrst boyle them in faire water till they be tender: then take bread and stéepe it in the broth of them, and with the yolkes of foure or fiue Egges, and Vergious or white Wine, straine it, and there with season your
[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.
- 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 May 19, 2024.
Pages
Page [unnumbered]
broth and your Capon in it. Then take But∣ter, Parslie, and other small hearbs, and chop them into it. And so serue them foorth vppon soppes of bread.