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To Boyle A Legge Of mutton On The French Fashion

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 legge of Mutton on the French fashion. CUt out al the meat at the but-end, leauing the bone still in. Mince it small with Beefe Suit, and Marrow. Then take sweet Creame, yolkes of Egs, a few Razins of the Sun, two or three Dates minst, a little grated Bread. Season it with Pepper, Salt, and Nutmeg: then worke it stiffe, like a Pudding, and cram it in againe. Then stue it in a Pot with a Marrow bone, and a knuckle of Ueale: serue the Legge by it selfe, and your knuckle in stued broth, and your Marrow-bones vpon Bruys, with Carrets, and Pepper.


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