To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces

Name: To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces
Cuisine: China
Ingredients: lemon peel; orange-peel; clove; cloves; lard; onions; strong broth; nutmeg; anchove; orange juyce; claret; green cucumbers; garlick; butter; sweet marjoram; nutmeg; mutton-gravy; tyme; rosemary; winter-savory; sage; mutton

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

First lard it with lard, or lemon peel cut like lard, or with orange-Peel, stick here a