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For To Stewe mutton


This is an excerpt from A Proper newe Booke of Cokerye
(England, mid-16th c.)
The original source can be found at Thomas Gloning's website

For to stewe mutton. Take a necke of mutton and a breste to make the brothe stronge, and the nscome it clene, and when it hath boyled a whyle take part of the brathe and putte it into another pot and put therto a pounde of reysons, and let them boyle till they be tender, then strayne a little bread wyth the reysons and the broth all together, then chop tyme, sauery and perseley with other small herbes, and put into the mutton then putte in the streyned raisins wyth whole prunes, cloues and mace, peper, saffron and a lytle salte, and yf ye lyste ye may stew a chikin withal or els sparowes or such other lytle byrdes.

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