A Boke of Gode Cookery Presents

An other broth with long wortes

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

DESCRIPTION: Lamb & chicken stewed with lettuce & spinach

An other broth with long wortes.

Take mutton and fayre water / and let them boyle vpon the fyer / & then take lecteus or spynage & put thereto / and if ye lyst to boyle there with two or three chekens and put thereto salte and vergeous after your discretion & serue them forth / the flesh vnder / the herbes aboue.

Another broth with long worts.

Take mutton and fair water / and let them boil upon the fire / & then take lettuce or spinach & put thereto / and if you like to boil therewith two or three chickens and put thereto salt  and verjuice after your discretion & serve them forth / the flesh under / the herbs above.


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