A Boke of Gode Cookery Presents

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