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Roast mutton In A Little salt Or With verjuice And vinegar

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Roast Mutton in a little salt or with verjuice and vinegar. The shoulder is first spitted and turned before the fire until the grease has melted away, then larded with parsley: and not too soon for two reasons, one being because it is easier for the larding, the other because if you lard it too soon, the parsley will burn before the shoulder is done.


Other versions of this recipe:

Flank of Lamb Roast in the Oven (An Anonymous Andalusian Cookbook)

Roast Lamb (An Anonymous Andalusian Cookbook)

Roast mutton (Le Viandier de Taillevent)

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