To make a shoulder of mutton stuffed & roasted
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 "To make a shoulder of mutton stuffed & roasted". [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 make a shoulder of mutton stuffed & roasted. For a large shoulder lift the skin flattened halfway with a finger, then take the meat close from the bone on both sides: then chop the meat very finely: & have a handful of boiled parsley, with spinach, marjoram, & chopped mint, with 4 egg yolks, nutmeg, pepper, a little salt, ground anise, then return the meat in place with the bone, & replace the skin thereon & thereunder: put it in a caul of veal, & attach well with little skewers, & put in a tart pan to cook in the oven that it will be hot enough, & the other side of the shoulder is no longer supported, lard it with hyssop & sage. Note, when it is in the oven, it must be turned two or three times, so that it has color enough one side to the other: when well cooked cast all that is in the tart pan thereon, & put on a plate orange peels cut into slices thereon: then a little good vinegar, & serve it.



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]

LXXVII - Shoulder of mutton stuffed. If you want to make shoulder of mutton stuffed two or four, take the the shoulder of the mutton raised with all the legs ( ? ) and one takes two shoulders for twenty people and three for forty people, it is easy to make for more persons or for less, take the things to this same ratio. Take four nets (casings) of mutton and four spleens of mutton and take six pounds of loin of pork and one large pork liver and its net and take 20 fresh cheeses the best that you can have and take 36 eggs and take one (pound of) dates and one pound of currants and take half a pound of sugar and half an ounce of cinnamon and half of ginger intact and half a quarter of cloves and make half a pound of spices sweet fine well warm and make half a pound of strong spices. Take the shoulder and put to boil whole and let it well cook but not too much that the bones pull out; take it out and raise all the meat as much as you can and beat it well and put in enough parsley and sage and mint and marjoram, if one does have and with this batter put salt and beat the spices and a cheese and salted lard and fresh well beaten and eggs many that are enough. This should be one batter for it. Take the loin of pork well beaten and put with it 6 cheeses fresh all fat and put spices sweet and strong and saffron enough well stamped and eggs enough that it binds. This is another batter for it. Take the liver of the pork boiled, well beaten and put in the Mortar and pestle and mix with it a large onion and paste and a quantity of cumin and eggs and cheese and of the spices enough. This batter needs to be solid and make ravioli; take the net (casing) of pork and they need to be fried in fresh lard and powdered with sugar. This is another batter for it. Take spleens well washed and well scraped ; the one of these spleens stuffed with eggs and with cheese and with good herbs that are green, the other stuffed with cheese and with eggs and with milk and of all the good things that you might have that are white; the third stuff with cheese with eggs and with saffroned spices so that it will be yellow and a fourth stuff with the batter of the mutton that you have. When they are full, these you put to boil until they are cooked. When they are cooked cut two large morsels of each said one and the other two cuts to morsel of spana (bursting) of each, these should be fried. Take 11 dates and a pound of currants and take half a pound of sugar and half whole ginger and half a quarter of cloves, and make half a pound of sweet spices and well yellow and half of strong spices. When they are powdered together do in whatever way you like. [Libro di cucina / Libro per cuoco]

Stuffed mutton shoulders. Mottes and mangonels. Cook them in a pan on the fire with some haunches of mutton and pork, but do not cook them too much. Put them to cool, remove the meat from around the bones, and chop it very small. [Prepare] the meat for the mangonels and mottes similarly. Have some pine nut paste and currants. Have a large egg omelet fried in white pork fat (make sure that it is not burnt), and slice it into bits as small as large dice. Take all of these mixtures and some crumbled harvest cheese, put everything in a clean pan or basin, and mix very well. Have some mutton mesenteries, spread them out, put the bones and some Fine Powder inside (but with no stuffing), wrap the bones in stuffing, then wrap them in the mutton mesenteries. Stitch them with wooden skewers to hold the meat so that it does not fall from around the shoulder, in the manner that journeymen know well.

For the mottes (which are made in the manner of little tartlets) and the mangonels (as long as little sausages), wrap them in the mesenteries and glaze them well and sufficiently with eggs. In addition, make that which belongs to the situation. [A siege in miniature?] [Le Viandier de Taillevent]

64. Again, shoulders of mutton stuffed and endored: and to give understanding to him who has the charge of making the said shoulders let him arrange that he has shoulders of good mutton in the number which he ought to make and arrange that he has also as many legs of the said mutton; and when he has his shoulders and legs let him refresh and wash them well and properly and put to cook in fair and clear and clean large pans or cauldrons, and put in a great deal of salt - always in proper proportion; and, being sufficiently cooked, take them out onto fair and clean boards and remove all the meat and leave the bones of the said shoulders so that the bones of each shoulder hold together; and be careful not to dismember them and cut them apart. And take the said meat from the shoulders and legs and chop it very fine and, being well chopped, put it in a fair and clean cornue or bowl; and then arrange that he has Brie or Crampone cheese or the best which can be made and let him chop it very small and mix it with the aforesaid meat. Then arrange that he has a great deal of good parsley and some marjoram and a little hyssop and sage, and let them be very well picked over, cleaned and washed and drained, and very well chopped small and mixed with the said stuffing, and also the spices which are necessary, that is good white ginger, grains of paradise, and whole cloves to be put on top; and let him arrange that he has good fresh eggs and put in a great quantity of them until the stuffing is well bound together, and put in saffron to give it color. And then let him go to the butchers and arrange that he has as many cauls of sheep as he has shoulders to make, then let him put them to refresh a little in fair fresh water and refresh them very well; and being well washed, let him draw them out and spread each caul on fair and clean boards and, being well dried, let him rub on each caul two fresh eggs to endore it. And, this being done, take the stuffing devised above and put a layer and then lay and extend the bones of each shoulder which are holding together, and do not remove the ligament(?) but let them be completely whole and let the three bones of each shoulder hold without being severed one from the other; then put some more of the said stuffing on top and then wrap this with the said caul in a form and fashion made thus and put properly; and let nothing else be put there except for the shoulders of mutton themselves; and let the said caul be held thus by using and putting in small wooden skewers. And, this being so done, let him take his grills which are fair and clean and put gently onto them the said shoulders and then place them over a pretty little fire until they are partly cooked, and turn them gently on the grill. And if it happens that he is ordered to make them colored green arrange that he has a great deal of parsley and greens which should be cleaned and washed and brayed well and strongly in a mortar, then take them out and pass them through a good strainer well and properly; and flour and eggs so that he can make as much of the said coloring as he needs and let it be put in a container which is so large and long that the said shoulders can be easily moved and turned over in the middle of the said green coloring; and, being done thus, let the said shoulders be returned to the grill to dry out; and let him be careful that they are not overdone so that the coloring is not lost but so that it is always somewhat green. And, this being done, when the said shoulders come to the sideboard to be dressed, put two or three or more of them in each serving dish and then go serve them.

And because at such a noble, large and notable feast as is described above, at which would be such great companies of great, noble and valiant lords as are named above, it would be a miracle if there were no ailing or sick people, nor afflicted with any infirmities or maladies. Therefore I, Chyquart - first deferring to the orders and sayings of the noble, good and valiant lords the doctors - would like to teach and devise according to my slight understanding how to make and prepare some foods sufficiently good and strengthening for the sick.

[Latin] Note: for the sick.

And first a restorative, a recise, an almond butter, stuffed crayfish, a green purée of spinach prepared in two manners, quinces in pastry also in two manners, a couleys, pears cooked without touching coals or water, a plumeus of apples, a blancmange from capons, another blancmange from partridge, oatmeal, chickpeas, semolina, barley. [Du fait de cuisine]

[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
parsley
spinach
marjoram
mint
eggs
yolks
nutmeg
pepper
salt
anise
seafood
veal
tarts
lard
hyssop
sage
oranges
vinegar


[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]

hyssop: A member of the mint family (Hyssopus officinalis).


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:150>. Accessed on October 23, 2019, 12:12 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:77>. Accessed on October 23, 2019, 12:12 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:196>. Accessed on October 23, 2019, 12:12 am.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:64>. Accessed on October 23, 2019, 12:12 am.




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