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To Hash A Shoulder Of mutton


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To hash a shoulder of Mutton, or a Legge of Lambe. TAke your meat off the Spit, and hash it into a Pewter Dish: put in some Rennish Wine, Razins of the Sunne, sliced Lemmon, raw Oysters: put them altogether into a Pipkin, and stirre them. Jf you want Oysters, and Razins, then take two Onyons whole, put them into the meat. Jf you want Wine, take strong broth, Uergis, and Sugar. Throw a few Barberryes into the Dish, and serue it on toasts or sippets.

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