Pottage of Mutton, Veal, or Beef, in the English Fashion

Name: Pottage of Mutton, Veal, or Beef, in the English Fashion
Cuisine: United Kingdom
Ingredients: herbs; oatmeal; mutton; veal; veal; sippets; pennyroyal; sage; bloodwort; sorrel; violet-leaves; strawberry-leaves; flowers; marigold-leaves; succory; salet; chives; parsley; sweet marjoram; tyme

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Cut a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs