Chines of Mutton boil’d whole, or Loins, or any Joint whole

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Boil it in a long stewing-pan or deep dish with fair water as much as will cover it, and when it boils cover it, being scumm’d first, and put to it some Salt, White-wine, and some Carrots cut like dice; your broth being half boil’d, strain it, blow off the fat, and wash away the dregs from your Mutton, wash also your pipkin, or stewing pan, and put in again your broth, with some Capers, and large Mace: stew your broth and materials together softly, and lay your Mutton by in some warm broth or dish, then put in also some sweet Herbs, chopped with Onions, boil’d among your broth.

Then have Colliflowers ready boil’d in water and salt, and put in beaten butter, with some boil’d marrow, then the Mutton and Broth being ready, dissolve two or three yolks of Eggs with White-Wine, Verjuyce or Sack; give it a walm, and dish up your meat on sippets finely carved, or French bread in slices, and broth it; then lay on your Colliflowers, Marrow, Carrots, and Gooseberries, Barberries or Grapes, and run it over with beaten Butter.

Sometimes for variety, according to the seasons, you may use Turnips, Parsnips, Artichocks, Sparagus, Hopbuds or Colliflowers, boild in water and salt, and put in beaten Butter, Cabbidge sprouts, or Cabbidge, Lettice, and Chesnuts.

And for the thickning of this broth sometimes, take strained Almonds, with strong broth, and Saffron, or none.

Other-while grated bread, yolks of hard Eggs, and Verjuyce, &c.