To Stew Sausages
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: Sausages stewed with currants & white wine
To Stew Sausages.
Boyl them a little in fair water and Salt, and for sauce, boyl some Currans alone; when they be almost tender, pour out the water from them, and put to them a little White-wine, Butter, and Sugar, and so serve it.
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