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To Rost A lambes Head.


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 rost a lambes head.. TAke the head and purtenaunces being cleane washed, cut the purtenances in péeces, so that it may be broached, and rost the[n] basting it with butter, and when it is enough, take the yolkes of two rawe egs, with a little parsely chopped fine, beating them together, and baste your Lambes head with it, euen so long till your egges be hardened on, then take it vp, and serue it with the sauce of pepper, vineger and butter boyled a little vpon a Chafingdish of coles.

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