To boyle a Chyne 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 boyle a Chyne 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 boyle a Chyne of Mutton, or Veale, in sharpe broth, on the French fashion. COuer your meat with faire water, and a little white Wine, a piece of whole Mace, a Nutmeg quartered, a handfull of Hearbes cleane pickt, and bruised with the backe of a Ladle, yong Lettice, Spinnage, Parsley, tops of young Time: when all is boyled well together, thicken it with a crust of Maunchet, and the yolke of a hard Egge, steeped in some of the same broth, and draw it through a strainer, and thicken your broath with it. Season it with a little Uergis and Pepper.

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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