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Stuffed mutton Shoulders

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Stuffed mutton shoulders. Mottes and mangonels. Cook them in a pan on the fire with some haunches of mutton and pork, but do not cook them too much. Put them to cool, remove the meat from around the bones, and chop it very small. [Prepare] the meat for the mangonels and mottes similarly. Have some pine nut paste and currants. Have a large egg omelet fried in white pork fat (make sure that it is not burnt), and slice it into bits as small as large dice. Take all of these mixtures and some crumbled harvest cheese, put everything in a clean pan or basin, and mix very well. Have some mutton mesenteries, spread them out, put the bones and some Fine Powder inside (but with no stuffing), wrap the bones in stuffing, then wrap them in the mutton mesenteries. Stitch them with wooden skewers to hold the meat so that it does not fall from around the shoulder, in the manner that journeymen know well.

For the mottes (which are made in the manner of little tartlets) and the mangonels (as long as little sausages), wrap them in the mesenteries and glaze them well and sufficiently with eggs. In addition, make that which belongs to the situation. [A siege in miniature?]


Other versions of this recipe:

Shoulder of mutton stuffed (Libro di cucina / Libro per cuoco)

Stuffed Shoulders of Mutton (Du fait de cuisine)

To make a shoulder of mutton stuffed & roasted (Ouverture de Cuisine)

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