To boyle a legge of Mutton with a Pudding
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To boyle a legge of Mutton with a Pudding". [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 legge of Mutton with a Pudding. First with a knife raise the skinne round about till you come to the ioynts, & when you haue perboiled the meate, shred it fine with suett or marie, Persely, Margerum, and penyriall, then season it with pepper, and salt, cloues, mace, and cinamon, and take the yolkes of ix. or x. egges, and myngle with your meate a good handfull of currants, and a fewe minced, dates and put the meate into the skinne of the legge of mutton and close it with prickes, and so boyle it with the broth that you boyle the Capon, and let it seeth the space of two houres.



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]


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

sheep
suet
marrow
parsley
marjoram
pennyroyal
pepper
salt
cloves
mace
cinnamon
yolks
eggs
currants
dates
broth
chicken


[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]


Procedure
[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]


Bibliography

[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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:28>. Accessed on August 17, 2019, 7:41 am.




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