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English cookbook, 1600s
Page 72
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then cover it closse and stove it either in the oven or upon [sippets?] To stew mutton another way Take veil or mutton and put it into your stove pan and put about it some yolks of eggs weel beaten and some cream and currans and dates and suggar and nutmeg and cinnamon and ginger and mace and sweet herbs and mix all these together with some sack and marrow and water and soo let it stove untill that it be enough and garnish the lips of your plate with flowrs
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then cover it closse and stove it either in the oven or upon [sippets?] To stew mutton another way Take veil or mutton and put it into your stove pan and put about it some yolks of eggs weel beaten and some cream and currans and dates and suggar and nutmeg and cinnamon and ginger and mace and sweet herbs and mix all these together with some sack and marrow and water and soo let it stove untill that it be enough and garnish the lips of your plate with flowrs
Szathmary Culinary Manuscripts and Cookbooks
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