To fearce a Legge of Lambe
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To fearce a Legge of Lambe". [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 fearce a Legge of Lambe, on the French fashion. TAke the Flesh out of t'hinside, and leaue the skinne whole, mince it fine with Suit: take grated Bread, minst Orenge pill, sliced Nutmeg, Calander seedes, Barberryes pickt, a little Pepper: worke all together with yolks of Egges, like a Pudding, and put it in againe. Jf you want a Cawle of Mutton to close it with: then take the yolk, of an Egge, and smeare it all ouer, and it will hold it fast. Then put it in a Dish raw, and set it vpright, and put a little Butter into the Dish, and set the Dish into the Ouen: put to the aforesaid things, Sugar, Currens, and sliced Dates, Salt, and Uergis. When it goeth to the Table, strow it with yolks and Parsley, eyther of them minst by it selfe.

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

sheep
bread
oranges
nutmeg
pepper
yolks
eggs
butter
sugar
dates
salt
parsley

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:86>. Accessed on April 19, 2024, 11:48 pm.