To boil a Chine of Mutton, whole or in peices, or any other Joint

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil it in a fair glazed pipkin, being well scummed, put in a faggot of sweet herbs, as Time, Parsly, Sweet Marjoram, bound hard and stripped with your Knife, and put some Carrots cut like small dice, or cut like Lard, some Raisins, Prunes, Marigold-flowers, and salt, and being finely boiled down, serve it on sippits, garnish your dish with Raisins, Mace, prunes, Marigold-flowers, Carrots, Lemons, boil’d Marrow, &c.

Sometimes for change leave out Carrots and Fruit.

Use all as beforesaid, and add white Endive, Capers, Samphire, run it over with beaten Butter and Lemons.