A Boke of Gode Cookery Presents

Chekyns upon soppes

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: Chicken served on bread & sauce

Chekyns upon soppes.

Take sorel sauce a good quantitie / and put in Sinamon and suger / and lette it boyle / and poure it upon the soppes / then laie on the chekyns.

Chickens upon sops.

Take sorrel sauce a good quantity / and put in Cinnamon and sugar / and let it boil / and pour it upon the sops / then lay on the chickens.


RETURN TO: A Renaissance Cookery Book

A Boke of Gode CookeryA Renaissance Cookery Book
© 1997 - 2003 James L. Matterer