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English cookbook, 1600s
Page 71
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Take any of these and sous it and lay it into your pye in layrs and lay butter betwen every layr and lay a good store of raisons and currans upon the top, and the liquor of it be the same that it was soused in To stew mutton. Take a loyn of mutton and chop it into small pieces and lay it into your stove pan and put in about it a mutchkine of claret wine or white wine and twice as much water and some salt and pepper and three or four oynions and a handfull of sweet herbs.
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Take any of these and sous it and lay it into your pye in layrs and lay butter betwen every layr and lay a good store of raisons and currans upon the top, and the liquor of it be the same that it was soused in To stew mutton. Take a loyn of mutton and chop it into small pieces and lay it into your stove pan and put in about it a mutchkine of claret wine or white wine and twice as much water and some salt and pepper and three or four oynions and a handfull of sweet herbs.
Szathmary Culinary Manuscripts and Cookbooks
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