The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Giblets with Herbs

Meats - Offal

Original Receipt in 'The Whole Duty of a Woman: or a Guide to the Female Sex' by Lady Mary Cressy (Cressy 1696)

"Parboyl them and put them into a quart of Claret in a Pipkin, or Earthen vessel, add an ounce of Sugar, some Pickled Barberries, and Spinage, a fagot of sweet herbs and such roots as you think convenient, sliced, then take strong Broath, Verjuice, and the Yolks of two or three new laid Eggs, strain them and put them into the Pipkin, and let them stew together: So Serve them on Sippets, Garnished with Flowers or Greens."

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018