A Boke of Gode Cookery Presents

Chickens and White Broath

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: a recipe for stewed chicken

Chickens and White Broath.

Truss and Parboyl your Chickens, till they become very White, then shred sweet Herbs to them, with some blades of Mace, and peices of Cinamon, shred a little Parsly, then strain the Yolks of four or five Eggs, with some Virjuce, which you must put in when they are ready to be taken up, place them on carved Sippets, and Garnish with Parsly, Hysop, and sliced Lemons.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
© 1997 - 2002 James L. Matterer