To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal

Name: To boil a Chine of Mutton in Barley broth; or Chines, Racks, and Knuckles of Veal
Ingredients: sweet herbs; rosemary; tyme; winter-savory; french barley; water; broth; mace; veal; mutton; strong mutton broth; mutton gravy; marrow; lemon; sippets; marigold-flowers; currans; sweet marjoram; salt

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a chine of veal or mutton and joynt it, put it in a pipkin with some strong mutton broth, and when it boils and is scummed, put in some French barley