A Boke of Gode Cookery Presents

To make Shoes

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

DESCRIPTION: Beef stewed with wild game birds

To make Shoes.

Take a rumpe of beife and let it boyle an hower or two and put therto a gret quantitie of cole wurtes and let theim boile togither .iii. howers / then put to them a couple of stockdoues or teales / fesand / partrige or suche other wylde foules and let them boyle all togither then ceason them with salte and serue them forth.

To make Shoes.

Take a rump of beef and let it boil an hour or two and put thereto a great quantity of coleworts and let them boil together 3 hours / then put to them a couple of stockdoves or teals / pheasant / partridge or such other wild fowls and let them boil all together then season them with salt and serve them forth.

Col - cabbage, kale, colewort, rape, mustard, or some other plant of the genus Brassica; also, any cultivated leafy vegetable, garden greens, pot-herbs. From Middle English Disctionary.

Spelled today as cole.


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