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Shoulders Of Young mutton


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

53. Again, to eat shoulders of young mutton with the blood of the shoulder: to give understanding to him who will make it let him take the shoulders in front and wash them and spit them on well-cleaned spits; and he will be well advised if in the morning when the cattle are dismembered he saves the marrow bones for putting to boil in a fair, large, and clean pot; and when his shoulders are set at the fire and drained of the water which was on them, let them arrange that they have fair silver dishes - or fair and clean pans in default of the said dishes - and put them underneath, and put a little beef broth therein so that they catch the blood of the shoulders; and when they are cooked take your dishes and put that which is within together and strain it through a fair strainer. And then take your spices: cinnamon according to the quantity of it which one is making, ginger, grains of paradise and cloves, and take wine and a little vinegar to give it taste, and sugar, and salt in reason, and boil all this together. And then put your shoulders on fair dishes and the said sauce on top.

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