To boil these aforesaid Fowls otherways, with Muscles, Oysters, or Cockcles; or fried Wickles in Butter, and after stewed with Butter, white Wine, Nutmeg, a slic’t Orange, and gravy

Name: To boil these aforesaid Fowls otherways, with Muscles, Oysters, or Cockcles; or fried Wickles in Butter, and after stewed with Butter, white Wine, Nutmeg, a slic’t Orange, and gravy
Ingredients: water; fowl; mace; salt; onions; sweet herbs; pepper; white-wine; orange; lemon; butter; shell-fish; breast; french bread; sippets; broth; bread; fowls; cloves; sugar

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Either boil the Fowl or roast them, boil them by themselves in water and salt, scum them clean, and put to them mace, s