To roast a Legge of Mutton on the French Fashion
Prepared for [event name] on [date]
by [name]


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

sheep
lard
cloves
herbs
ginger
wine
butter
pepper
caper
yolks
eggs


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:9>. Accessed on October 19, 2019, 6:21 am.




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