To boil Land Fowl, Sea Fowl, Lamb, Kid, or any Heads in the French Fashion, with green Pease or Hasters

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take pease, shell them, and put them all into boiling mutton broth, with some thin slices of interlarded bacon; being almost boiled, put in chopped parsley, some anniseeds, and strain some of the pease, thicken them or not, as you please; then put some pepper, give it a warm, and serve Kids or Lambs head on sippets, and stick it otherways with eggs and grated cheese, or some of the pease or flower strained; sometimes for variety you may use saffron or mint.