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To Boyle A Leg Of mutton With lemmons.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To boyle a Leg of Mutton with Lemmons. When your mutton is half boyled, take it up, cut it in small peeces, put it into a Pipkin and cover it close, and put therto the best of the broth, as much as shall cover your Mutton, your Lemmons being sliced very thin and quartered and corance: put in pepper groce beaten, and so let them boile together, and when they be well boiled, seson it with a little vergious, Sugar, Pepper groce beaten, and a little sanders, so lay it in fine dishes upon sops, it wil make iv [4?] messe for the table.


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