Mutton with Carrets: Difference between revisions
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==Original Source== |
==Original Source== |
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Take a breast or necke of Mutton, cut it of the bignes of your thombe, and put it into an earthen pot with faire water, and make it seeth: Then take Carret rootes, and scrape them cleane, and cut them of the bignesse of your Mutton, and let them seeth, then put in halfe a handfull of stripped Tyme, asmuch of Sauorie and Jsope, and a litle |
Take a breast or necke of [[Mutton]], cut it of the bignes of your thombe, and put it into an earthen pot with faire [[water]], and make it seeth: Then take [[carrot|Carret]] rootes, and scrape them cleane, and cut them of the bignesse of your Mutton, and let them seeth, then put in halfe a handfull of stripped [[thyme|Tyme]], asmuch of [[savory|Sauorie]] and Jsope, and a litle [[salt]]e and [[Pepper]]: Let them seeth till your Mutton and roots be verie tender, then serue them vpon [[bread|sops]]. |
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The good Huswifes Handmaide for the Kitchin, John Partridge, 1594 |
The good Huswifes Handmaide for the Kitchin, John Partridge, 1594 |
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==See Also== |
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[[Peerless Kitchen]] |
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[[category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 08:46, 16 July 2007
Original Source
Take a breast or necke of Mutton, cut it of the bignes of your thombe, and put it into an earthen pot with faire water, and make it seeth: Then take Carret rootes, and scrape them cleane, and cut them of the bignesse of your Mutton, and let them seeth, then put in halfe a handfull of stripped Tyme, asmuch of Sauorie and Jsope, and a litle salte and Pepper: Let them seeth till your Mutton and roots be verie tender, then serue them vpon sops.
The good Huswifes Handmaide for the Kitchin, John Partridge, 1594
