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153 To Prepare An Easter lamb

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

153 To prepare an Easter lamb. Take the lamb and draw off the skin and leave him the ears and the feet and the tail , cover with a wet cloth, so that the hair does not burn. Roast the whole lamb in this manner in the oven on a board. And if you would like for it to be standing, then stick a spit into each leg. When it is almost roasted, then baste it with eggs and take it out. Let it cool, take a cloth that is three spans long, fill it full of butter and bind it up and press it through with a stick. It gets crinkled like real wool, then take it and make wool out of it for the lamb. Stand it then on a nice board. Make a fence out of butter around it, in the manner which follows.


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