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To make carbonados of Mutton. Cut a Leg of Mutton in thin fillets, and to make it tender chop it on both the sides with the back of a knife, so that they be not chopped thorow, then salt them well and lay them on a grediron, and broil them till they be inough, and with Vinagre and minced onions serve them forth. [A Book of Cookrye (England, 1591)] (permanent link)