A Hash of a Leg of Mutton in the French fashion

Preparation info
    • Difficulty


Appears in

By Robert May

Published 1660

  • About


Parboil a leg of mutton, then take it up, pare off some thin slices on the upper and under side, or round it, prick the leg through to let out the gravy on the slices; then bruise some sweet herbs, as tyme,