Pottage in the French Fashion

Name: Pottage in the French Fashion
Cuisine: French
Ingredients: crumbs; mutton broth; verjuyce; manchet; saffron; sippets; sack; white-wine; eggs; currans; spinage juyce; cheese; breast; mutton; butter; broth; pepper; mace; ginger; salt; almonds

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Cut a breast of mutton into square bits or pieces, fry them in butter, & put them in a pipkin with some strong broth,