Pottage in the Italian Fashion

Name: Pottage in the Italian Fashion
Cuisine: Italian
Ingredients: green pease; lambs-heads; pigeons; duck; mutton; poultry; mallard; eggs; bacon; strong broth; pepper; parsley; broth; anniseed; chickens; sippets

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley,