Chekyns upon soppes
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: Chicken served on bread & sauce
Chekyns upon soppes.
Take sorel sauce a good quantitie / and put in Sinamon and suger / and lette it boyle / and poure it upon the soppes / then laie on the chekyns.
Chickens upon sops.
Take sorrel sauce a good quantity / and put in Cinnamon and sugar / and let it boil / and pour it upon the sops / then lay on the chickens.
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