To roast a Legge of Mutton on the French Fashion
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This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To roast 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 roast a Legge of Mutton on the French Fashion. PAre all the skin as thinne as you can: Lard it with sweet Lard, and stick about it a dozen cloues: when it is halfe roasted, cut off three or foure thin pieces, and mince it small, with a few sweet hearbs, and a little beaten Ginger. Put in a Ladlefull of Claret wine, a piece of sweet Butter, two or three spoonefuls of Uergis, a little Pepper, a few parboyld Capers: when all this is boyled together, chop the yolke of an hard Egge into it. Then dridge your Legge, and serue it vpon Sawce.

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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