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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 61
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To dress Necks of Mutton the West India Way. (Gill.) Take the best Ends of 2 Necks of Mutton & trim off all the Meat between the Bones & leave only the Fillet Part on the Joint the Bones one between the other, then cut some Notches in the Fillet Part, & lay a Slice of Mango in one & a Slice of Truffle in the other & a Slice of Ham in another; then get some Thyme, Parsley, sweet Marjoram & Basil; one Blade of Shallot & a Bit of Lemon Peel; mince it fine & fill the Cuts; strew some all over the other Part & put on Butter, Salt & Cayenne Pepper; spit it tight & paper it; roast it an Hour, then undo the Paper & with half a Pint
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To dress Necks of Mutton the West India Way. (Gill.) Take the best Ends of 2 Necks of Mutton & trim off all the Meat between the Bones & leave only the Fillet Part on the Joint the Bones one between the other, then cut some Notches in the Fillet Part, & lay a Slice of Mango in one & a Slice of Truffle in the other & a Slice of Ham in another; then get some Thyme, Parsley, sweet Marjoram & Basil; one Blade of Shallot & a Bit of Lemon Peel; mince it fine & fill the Cuts; strew some all over the other Part & put on Butter, Salt & Cayenne Pepper; spit it tight & paper it; roast it an Hour, then undo the Paper & with half a Pint
Szathmary Culinary Manuscripts and Cookbooks
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