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A Legge Of lambe Fearst With hearbes

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

A Legge of Lambe fearst with Hearbes. SErue it as is before shewed, with sweet Hearbes, and grated Bread, Bisket-seedes, a few Coriander seedes, Lemmon pils, minst fine, Nutmeg sliced, sliced Dates, a little grosse Pepper, Capers washt cleane: put all together with sixe or seauen yolkes of new layd Egges, hard roasted, and whole, and put them into your stuffe, and worke them with Sugar, Rosewater, and Uergis, and the marrow of a bone or two, Salt, and Pepper, put all together into the skinne: Carrawayes, and Orrengado are fittest garnish for your Dish.


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