Sausages to Boyl
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic
DESCRIPTION: Sausages boiled in wine and herbs
Sausages to Boyl.
Put a pint of Claret to a quart of Water, put in some sweet herbs finely shred, a blade or two of Mace, and some Cinamon, let them boyl about a quarter of an hour, then serve them up with beaten Ginger, Cinamon or Mustard and Sugar, in Sawcers.
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