Items
Subject is exactly
http://id.loc.gov/vocabulary/ethnographicTerms/afset008652
1–8 of 8
Advanced search
-
To roste [roast] a Shoulder of Mutton in the Blood A recipe for preparing mutton shoulder using sheep's blood and herbs -
To pickele pidgions [pickle pigeons] A recipe for boiled pigeon stuffed with herbs and spices and pickled with vinegar. -
To Make a Frigisy [fricassee] of Sheep Tongues A recipe for frying sheep's tongue in wine, spices, and herbs and making a pan gravy. -
To Make a Frigesey [fricassee] of chickens A recipe for preparing chicken with butter, onion, and herbs and a sauce made of egg yolks, blood, and wine -
To Make a Dish of Scotch Colops [collops] A recipe for veal fried with butter and spices and stewed in gravy. -
To Make a Cabage Puding [cabbage pudding] A recipe for a "cabbage pudding," using minced veal, beef fat, herbs and spices, and wrapped in cabbage leaves before boiling. -
To [Suse] a Turkey A recipe for turkey by boiling with salt and herbs and preparing a broth with wine and vinegar. -
A reseit for a Diate [diet] drink A recipe for a drink containing a mixture of herbs and ale.
1–8 of 8