A Boke of Gode Cookery Presents

Lamb to make like Venison

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: How to prepare lamb to taste like venison

Lamb to make like Venison.

Bone it, and take the side or quarter, and dip it in its Blood, sprinkle it over with Salt, Cinamon and Pepper, rowl it up, and parboyl it, adding some Vinegar to the Water you boyl it in, a sprig or two of Hysop and Thyme, let it stand six hours in the water when it is off the Fire, put it into a coffin, and pour to it when half Baked, Claret and Melted Butter, with some Cloves Mace and dryed Rosemary, finely beaten.

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A Boke of Gode Cookery17th Century English Recipes
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