To make a whyte broth
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: A broth of mutton, eggs, and verjuice
To make a whyte broth.
Take a necke of mutton and fayre water and set it vppon the fyer and scome it cleane / and let it boyle halfe awaye / then take forth of the broth two ladles full & put them in a platter / then chop two handfull of parcely not to small / and let it boyle with the mutton / then take twelve egges and the sayde two ladles ful of broth and vergis / so that it be tarte of the vergis & strayne them altogether / then ceason your broth with salte / and a lytell before you go to dyner put all these to your mutton & stere it well for quaylng and serue it forth with soppes.
To mkae a white broth.
Take a neck of mutton and fair water and set it upon the fire and scum it clean / and let it boil half away / then take forth of the broth two ladles full & put them in a platter / then chop two handfulls of parsley not too small / and let it boil with the mutton / then take twelve eggs and the said two ladles full of broth and verjuice / so that it be tart of the verjuice & strain them all together / then season your broth with salt / and a little before you go to dinner put all these to your mutton & stir it well for quailing and serve it forth with sops.
RETURN TO: A Renaissance Cookery Book
A Boke of Gode CookeryA
Renaissance Cookery Book
© 1997 - 2003 James L. Matterer
ALL GODE COOKERY RECIPES