A Boke of Gode Cookery Presents

To Stew Sausages

PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic

DESCRIPTION: Sausages stewed with currants & white wine

To Stew Sausages.

Boyl them a little in fair water and Salt, and for sauce, boyl some Currans alone; when they be almost tender, pour out the water from them, and put to them a little White-wine, Butter, and Sugar, and so serve it.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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