To make a freasys at night

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

DESCRIPTION: A dish of chicken pettitoes

To make a freasys at night.

Take chekens heades / liuers / gisernes wings / feet / & chop them in peces of half an inch long & boile them al togider / & when þe broth is almost sode away, chop a litle persley & put thereto with vergis & half a dissh of butter & so let them boile & let it be tarte inough & so serue it in.

To make a freasys at night.

Take chicken heads / livers / gizzards wings / feet / & chop them in pieces of half an inch long & boil them all together / & when the broth is almost boiled away, chop a little parsley & put thereto with verjuice & half a dish of butter & so let them boil & let it be tart enough & so serve it in.