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A Leg Of mutton Redressed & Boiled


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

A leg of mutton redressed & boiled. Peel the skin away from the meat, and take all the meat away from the bone, and chop it very finely with a little beef fat, and a salted lemon cut into pieces, wash well, and take with it a little chopped mint, then put therein nutmeg and pepper, a little salt, a half reumer of white wine, and three raw eggs, and chop well all together, and mix it well, and after return the meat around the bone, and make it in the shape of the leg like it was: then take a caul of pork: that you have beaten egg yolks: then rub the same caul with the egg yolks, and after wrapping the caul all around the leg, that it is well covered, then tie it well lengthwise and across, that nothing comes out, & put it to boil until its is well cooked: then a half of white bread, & temper it with the broth, & pass it with four ounces ground blanched almonds & pass through a strainer: then put with the leg to boil briefly & a little ground nutmeg, & white wine, & let it stew well.

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