Chickens and White Broath
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic
DESCRIPTION: a recipe for stewed chicken
Chickens and White Broath.
Truss and Parboyl your Chickens, till they become very White, then shred sweet Herbs to them, with some blades of Mace, and peices of Cinamon, shred a little Parsly, then strain the Yolks of four or five Eggs, with some Virjuce, which you must put in when they are ready to be taken up, place them on carved Sippets, and Garnish with Parsly, Hysop, and sliced Lemons.
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