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Garbage
Poultry
Historic

Edible entrails, especially of fowls. See also, 'Apetito'.



The word is known at least since the 1400's, but did not come to mean 'rubbish' until the 17th Century (OED). For another harmless food word which acquired a bad meaning, see Cheat.


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Garbage. Take faire garbage, chikenes hedes, ffete, lyvers, and gysers, and wass them clean; caste them into a faire pot, and caste fresh broth of beef, powder of peper, cane, clowes, maces, parcely and sauge myced small; then take bread, stepe it in the same broth, drawe it through a streynour, cast thereto, and let boil ynowe; caste there-to powder ginger, vergeous, salt, and a little safferon, and serve it forthe.

[Take good-quality innards, chicken's heads, feet, livers, and gullets, and wash them clean. Put them in a clean pot and add fresh beef broth, ground pepper, cinnamon, cloves, mace, parsley and sage chopped small. Then take bread, soak it in the broth, force it through a strainer and add it back to the broth, and let it boil well. Add powdered ginger, verjuice, salt and a little saffron, and serve it.]




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