Divers Sauces for roast Mutton

Name: Divers Sauces for roast Mutton
Ingredients: Take vinegar, butter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt.; Chop’t parsley, verjuyce, butter, sugar, and gravy.; Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton.; Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon.; Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together.; White-wine, gravy, large mace, and butter thickned with two or three yolks of eggs.; Strained prunes, wine, and sugar.; Salt, pepper, and juyce of oranges.; Chopped parsley and vinegar.; Watter, onion, claret-wine, slic’t nutmeg and gravy boiled up.; Gravy, capers, samphire, and salt, and stew them well together.; Pickled capers, and gravy, or gravy, and samphire, cut an inch long.

Preparation info

Difficulty
Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Ingredients

Stew
Sauce
Gluten-free

Method

Gravy, capers, samphire, and salt, and stew them well together.
Watter, onion, claret-wine, slic’t nutmeg