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To Boyle A Legge Of mutton With A Pudding


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boyle a legge of Mutton with a Pudding. First with a knife raise the skinne round about till you come to the ioynts, & when you haue perboiled the meate, shred it fine with suett or marie, Persely, Margerum, and penyriall, then season it with pepper, and salt, cloues, mace, and cinamon, and take the yolkes of ix. or x. egges, and myngle with your meate a good handfull of currants, and a fewe minced, dates and put the meate into the skinne of the legge of mutton and close it with prickes, and so boyle it with the broth that you boyle the Capon, and let it seeth the space of two houres.

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