To hash a Shoulder of Mutton otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Stew it with claret-wine, only adding these few varieties more than the other; viz. two or three anchoves, olives, capers, samphire, barberries, grapes, or gooseberries, and in all points else as the former. But then the shoulder being rosted, take off the skin of the upper side whole, and when the meat is dished, lay on the upper skin whole, and cox it.