This may be served in also with any meat proper for to be served with
white Broth.
226. _To make good stewed Broth._
Take a hinder Leg of Beef and a pair of Marrow Bones, boil them in a
great Pot with water and a little Salt, when it boiles, and is skimmed,
put in some whole Spice, and some Raisins and Currans, then put in some
Manchet sliced thin, and soaked in some of the Broth, when it is almost
enough, put in some stewed Prunes, then Dish your Meat, and put into
your Broth a little Saffron or red Saunders, some white Wine and Sugar,
so pour it over your Meat, and serve it in; Garnish your Dish with
Prunes, Raisins and fine Sugar.
227. _To stew Artichokes._
Take the bottoms of Artichokes tenderly boiled, and cut them in
Quarters, stew them with white Wine, whole Spice and Marrow, with a
little Salt:
When they are enough, put in Sack and Sugar, and green Plumbs preserved,
so serve them; garnish the Dish with Preserves.
228. _To stew Pippins._
Take a pound of Pippins, pare them and core them, and cut them in
quarters.
Then take a pint of water and a pound of fine Sugar, and make a Syrup,
and scum it, then put in your Pippins and boil them up quick, and put in
a little Orange or Limon Pill very thin; when they are very clear, and
their Syrup almost wasted, put in the juice of Orange and Limon, and
some Butter; so serve them in upon Sippets, and strew fine Sugar about
the Dish sides.
Pages:
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190