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To Hash 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 hash a Legge of Mutton on the French fashion. PArboyle your Legge, and take it vp, and pare off some thinne Slices, and pricke your Legge through, and let out the grauie on the Slices: then bruise sweet hearbs with the backe of a Ladle, and put a piece of sweet Butter, Season it with Uergis, and Pepper: and when your Mutton is boyled, poure it on it, and serue it so to the Table.

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