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Edward Kidder cookbook, ca. 1700
Page 43
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A Leg of Mutton Ala Lamb Lard yor. meat wth. bacon half roast it draw it off ye. spitt & put it in as small a pott as will boyle it put to it a qt. of white wine strong broth a pt. of vineger whole spice bay leaves sweet marjoram winter savory & green onions wn. ye. meat is ready make sauce wth. some of ye. liquor mushrooms dicd lemon 2 or 3 anchovys thicken it wth. brown butter lay it in ye. dish pour on ye. sauce & garnish it wth. slicd lemon A Leg of Mutton Ala Royall Lard yor. mutton & slices of veal wth. bacon rould up in spice & sweetherbs yn. bring ym. to a brown in milted lard boyle ye. leg in strong broth all sorts of sweetherbs an onion stuck wth. cloves wn. tis ready lay it in a dish lay round it ye. collops yn. pour on a ragooe & garsh. it wth. slicd orange & lemon
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A Leg of Mutton Ala Lamb Lard yor. meat wth. bacon half roast it draw it off ye. spitt & put it in as small a pott as will boyle it put to it a qt. of white wine strong broth a pt. of vineger whole spice bay leaves sweet marjoram winter savory & green onions wn. ye. meat is ready make sauce wth. some of ye. liquor mushrooms dicd lemon 2 or 3 anchovys thicken it wth. brown butter lay it in ye. dish pour on ye. sauce & garnish it wth. slicd lemon A Leg of Mutton Ala Royall Lard yor. mutton & slices of veal wth. bacon rould up in spice & sweetherbs yn. bring ym. to a brown in milted lard boyle ye. leg in strong broth all sorts of sweetherbs an onion stuck wth. cloves wn. tis ready lay it in a dish lay round it ye. collops yn. pour on a ragooe & garsh. it wth. slicd orange & lemon
Szathmary Culinary Manuscripts and Cookbooks
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