~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.




Take fair garbage, chicken heads, feet, livers and gysers (gizzards), and wash them clean.

Cast them into a fair pot.

And cast (into a pot) fresh broth of beef, powder of pepper, canell (cinammon), cloves, maces, parsley and sage minced small.

Then take bread, steep it in the same broth, draw it through a strainer, cast thereto (presumably into the pot with the garbage), and let boil enough.

Cast thereto powder of ginger, verjuice (sauce of sour apples), and a little saffron, and serve it forth.







Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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