A Boke of Gode Cookery Presents

To rost a shoulder of Mutton with Thyme

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: Lamb in a sauce of thyme & claret

To rost a shoulder of Mutton with Thyme

Draw your shoulder of mutton, and when it is half roasted, save the gravie, and cut a good deal of the inside of it, and mince it grosse, and boyl it in a dish with the gravie, and Time, Claret wine, and sliced Nutmeg, and when your shoulder is rosted, lay it in the dish with sliced Lemon, but remember to scorch your Mutton to rosting, as you doe when you boil it.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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