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English cookbook, 1700
Page 9
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9 A [...]rogian of Mutton Take a Neck & a breast of Mutton cut the Neck into stakes & fry them in butter & you must have your brest half boiled & scored cross then rub it over wth a yolk of an Egge then dridge it wth Parsaly bread crums salt & pepper then broyle it before the fire till it's brown, then have ready some gravie thick'd wth butter as for the Collops & serve it up wth the brest in thte Midle & the stakes round it & you must put the
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9 A [...]rogian of Mutton Take a Neck & a breast of Mutton cut the Neck into stakes & fry them in butter & you must have your brest half boiled & scored cross then rub it over wth a yolk of an Egge then dridge it wth Parsaly bread crums salt & pepper then broyle it before the fire till it's brown, then have ready some gravie thick'd wth butter as for the Collops & serve it up wth the brest in thte Midle & the stakes round it & you must put the
Szathmary Culinary Manuscripts and Cookbooks
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