To bake a side or half Hanch to be eaten hot

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a side of a buck being boned, and the skins taken away, season it only with two ounces of pepper, and as much salt, or half an ounce more, lay it on a sheet of fine paste with two pound of beef-suet, finely minced and beat with a little fair water, and laid under it, close it up and bake it, and being fine and tender baked, put to it a good ladle-full of gravy, or good strong mutton broth.