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To Fearce A Legge Of lambe

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

To fearce a Legge of Lambe, on the French fashion. TAke the Flesh out of t'hinside, and leaue the skinne whole, mince it fine with Suit: take grated Bread, minst Orenge pill, sliced Nutmeg, Calander seedes, Barberryes pickt, a little Pepper: worke all together with yolks of Egges, like a Pudding, and put it in againe. Jf you want a Cawle of Mutton to close it with: then take the yolk, of an Egge, and smeare it all ouer, and it will hold it fast. Then put it in a Dish raw, and set it vpright, and put a little Butter into the Dish, and set the Dish into the Ouen: put to the aforesaid things, Sugar, Currens, and sliced Dates, Salt, and Uergis. When it goeth to the Table, strow it with yolks and Parsley, eyther of them minst by it selfe.


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