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. |
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