To boyle a Leg of Mutton with Lemmons.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To boyle a Leg of Mutton with Lemmons.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To boyle a Leg of Mutton with Lemmons. When your mutton is half boyled, take it up, cut it in small peeces, put it into a Pipkin and cover it close, and put therto the best of the broth, as much as shall cover your Mutton, your Lemmons being sliced very thin and quartered and corance: put in pepper groce beaten, and so let them boile together, and when they be well boiled, seson it with a little vergious, Sugar, Pepper groce beaten, and a little sanders, so lay it in fine dishes upon sops, it wil make iv [4?] messe for the table.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

corance: Raisins made from corinth grapes (a.k.a currants).

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <>. Accessed on October 23, 2019, 1:23 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact