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Roast mutton


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

Roast mutton. Eat it with fine salt, Cameline [Sauce] or verjuice.

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Other versions of this recipe:

Flank of Lamb Roast in the Oven (An Anonymous Andalusian Cookbook)

Roast Lamb (An Anonymous Andalusian Cookbook)

Roast Mutton in a little salt or with verjuice and vinegar (Le Menagier de Paris)




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