To stew Saucesedges
PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic
DESCRIPTION: How to stew sausages
To stew Saucesedges.
Boyle them in fair Water and Salt a little, for sauce boyle some Currans alone, when they be almost tender, then pour out the water, and put in a little white Wine, Butter, and Sugar.
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002 James L. Matterer
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