To hash a Legge of Mutton on the French fashion
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 Legge of Mutton on the French fashion". [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 Legge of Mutton on the French fashion. PArboyle your Legge, and take it vp, and pare off some thinne Slices, and pricke your Legge through, and let out the grauie on the Slices: then bruise sweet hearbs with the backe of a Ladle, and put a piece of sweet Butter, Season it with Uergis, and Pepper: and when your Mutton is boyled, poure it on it, and serue it so to the Table.

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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