To hash a shoulder of Mutton
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To hash a shoulder of Mutton". [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 hash a shoulder of Mutton, or a Legge of Lambe. TAke your meat off the Spit, and hash it into a Pewter Dish: put in some Rennish Wine, Razins of the Sunne, sliced Lemmon, raw Oysters: put them altogether into a Pipkin, and stirre them. Jf you want Oysters, and Razins, then take two Onyons whole, put them into the meat. Jf you want Wine, take strong broth, Uergis, and Sugar. Throw a few Barberryes into the Dish, and serue it on toasts or sippets.

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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