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To Boyle A Chyne 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 boyle a Chyne of Mutton, or Veale, in sharpe broth, on the French fashion. COuer your meat with faire water, and a little white Wine, a piece of whole Mace, a Nutmeg quartered, a handfull of Hearbes cleane pickt, and bruised with the backe of a Ladle, yong Lettice, Spinnage, Parsley, tops of young Time: when all is boyled well together, thicken it with a crust of Maunchet, and the yolke of a hard Egge, steeped in some of the same broth, and draw it through a strainer, and thicken your broath with it. Season it with a little Uergis and Pepper.

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