A leg of mutton redressed & boiled
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "A leg of mutton redressed & boiled". [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:

A leg of mutton redressed & boiled. Peel the skin away from the meat, and take all the meat away from the bone, and chop it very finely with a little beef fat, and a salted lemon cut into pieces, wash well, and take with it a little chopped mint, then put therein nutmeg and pepper, a little salt, a half reumer of white wine, and three raw eggs, and chop well all together, and mix it well, and after return the meat around the bone, and make it in the shape of the leg like it was: then take a caul of pork: that you have beaten egg yolks: then rub the same caul with the egg yolks, and after wrapping the caul all around the leg, that it is well covered, then tie it well lengthwise and across, that nothing comes out, & put it to boil until its is well cooked: then a half of white bread, & temper it with the broth, & pass it with four ounces ground blanched almonds & pass through a strainer: then put with the leg to boil briefly & a little ground nutmeg, & white wine, & let it stew well.



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
bones
beef
lemons
mint
nutmeg
pepper
salt
wine
eggs
pork
yolks
bread
broth
nuts


[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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:146>. Accessed on November 19, 2019, 8:34 pm.




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