[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

To boyle mutton with Endiue, Borage, or Let∣tice, or any kinde of hearbes that may serue thereunto.

VVHen your mutton is well boyled, take the best of the broth, and put it in a pipkin: and put thereto an handfull of endiue, borage, or what herbs you list, and cast therto a few currans, and let them boyle well, and put thereto a peece of vpper crust of white bread, season it with pepper grosse beaten, and a litle vergious, and a little Suger, and so poure it vpon your meat.