To boil or stew any Joynt of Mutton

Name: To boil or stew any Joynt of Mutton
Ingredients: cabbidge-sprouts; chestnuts; strong mutton broth; almonds; turnips; parsnips; cabbidge-lettice; coleworts; mutton; whole loin; carrots; white wine; salt; water; sack; gooseberries; yolks of eggs; verjuyce; sparagus; artichocks; grapes; barberries; mace; sweet herbs; broth; capers; butter; marrow; onion; colliflowers

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a whole loin of mutton being jointed, put it into a long stewing pan or large dish, in as much fair water as will more than half cover it, and when it is scum’d cover it; but first put in some