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To Stewe Stekes Of 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

To stewe stekes of mutton. Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one houre, putte thereto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.

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