To make a stew after the guise of beyonde the Sea
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A lamb stew served over toasted bread
To make a stew after the guise of beyonde the Sea.
Take a pottell of fayre water / and as muche wyne & a brest of mutton chopt in peces / than set it on the fyre & scome it clene / than put thereto a disshe ful of sliced onions and a quantite of synamon / gynger / Cloues and Mace / with salte and stew them all togither / and than serue them with soppes.
To make a stew after the guise of beyond the Sea.
Take a half gallon of fair water / and as much wine & a breast of mutton chopped in pieces / then set it on the fire & scum it clean / then put thereto a dish full of sliced onions and a quantity of cinnamon / ginger / Cloves and Mace / with salt and stew them all together / and then serve them with sops.
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