A Boke of Gode Cookery Presents

Giblets to Dress with Herbs, and Roots, &c.

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: a dish of giblets in wine and herbs, garnished with flowers or greens

Giblets to Dress with Herbs, and Roots, &c.

Parboyl them and put them into a quart of Claret in a Pipkin, or Earthen vessel, add an ounce of Sugar, some Pickled Barberries, and Spinage, a fagot of sweet herbs and such roots as you think convenient, sliced, then take strong Broath, Verjuice, and the Yolks of two or three new laid Eggs, strain them and put them into the Pipkin, and let them stew together: So Serve them on Sippets, Garnished with Flowers or Greens.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
© 1997 - 2002 James L. Matterer