A leg of mutton roasted in the Irish style
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This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "A leg of mutton roasted in the Irish style". [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 roasted in the Irish style. Take your leg, & beat it well strong without tearing the skin: then put it to temper in vinegar three or four hours: afterwards taking it out, & make it sweat with a cloth. & put cloves therein, & little pieces of cinnamon the length of a little finger, & lard it with a little sage & marjoram, & put to roast on a spit, & always basted well in butter & Spanish wine: when well cooked cut two citrons into little slices, & cast on with the fat that is in the pan, & a little vinegar, & serve so.

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 "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:151>. Accessed on August 9, 2020, 9:39 pm.

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