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A Leg Of mutton Roasted In The Irish Style


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 roasted in the Irish style. Take your leg, & beat it well strong without tearing the skin: then put it to temper in vinegar three or four hours: afterwards taking it out, & make it sweat with a cloth. & put cloves therein, & little pieces of cinnamon the length of a little finger, & lard it with a little sage & marjoram, & put to roast on a spit, & always basted well in butter & Spanish wine: when well cooked cut two citrons into little slices, & cast on with the fat that is in the pan, & a little vinegar, & serve so.

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