Page:A Proper New Booke of Cookery (1575).djvu/11

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of Cookery.

and bꝛuſe the heades, ⁊ ſet them vpon the diſh ſide, and ſerue it.

❧ To make a ſtued broth for Capons, mutton, biefe, or other hotte meate, and alſo a broth for all maner of freſhe fiſhe.

TAke halfe a handful of roſemary and aſmuche of time, and binde it on a bundel with thꝛede after it is waſhen, and put it in the pot, after that the pot is cleane ſ(illegible text)mmed, and let it boyle a whyle, then cut ſoppes of white bꝛead, and put them in a greate charger, and put on the ſame ſcaldinge bꝛothe, and when it is ſoken inoughe, ſtrayne it thꝛough a ſtrayner, with a quantytie of wine oꝛ good ale, ſo that it be not to tarte and when it is ſtrayned, poure it in a potte, and then put in your rayſins and pꝛunes, and ſo let them boyle till the meate be inough. If the brothe bee to ſweete, put in the moꝛe wine, oꝛ els a litle vineger.

❧ To make Pyes.

Pyes of Mutton oꝛ biefe, muſt befine

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