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To Boile A Mugget Of A sheepe.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To boile a Mugget of a sheepe.. FIrst wash and sconre it clean, then per boyle it a litle, then choppe a péece of a Kidney of Mutton small, and put it into a platter, the[n] put the quantity of a farthing lofe grated, with prunes and raysons of eche a handful, Persely and time chopped smal, and thrée or foure hard rosted egges being chopped with bread and Suet, then a litle water put to and saffron, and coulour it with thrée or foure rawe egges, both yolkes and whites, Salt, Pepper, Coues and Mace being minced together, putting it into the Mugget, and so boile it with a little Mutton broth and Wine, Lettice and spinnage whole in the same broth, and so serue it forth.

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