To roste a Shoulder of Mutton in ye Blood
Item
Title
To roste a Shoulder of Mutton in ye Blood
Transcript
To roste a Shoulder of Mutton in ye Blood
When ye Sheep is kild save ye Blood & spred ye [strikeout] Caule upon a Table that is weet that it may not stick too as soune as you have Flayd the Sheep cut of the shoulder of it , [he]ave ing [strikeout] time & other sweet hearbs shred, cut into your blood stop your shoulder, there with in side, outside & into every [strikeout] hold with a spoone some of the blo[u]d heaving done this lay your Shoulder upon the Caule, wrap it [2 words illegible] a boute it yn lap it in a [P]ray, power the rest of ye bloud upon it so let it ly all night if it be in the Winter let it ly 24 houers yn rost it.
When ye Sheep is kild save ye Blood & spred ye [strikeout] Caule upon a Table that is weet that it may not stick too as soune as you have Flayd the Sheep cut of the shoulder of it , [he]ave ing [strikeout] time & other sweet hearbs shred, cut into your blood stop your shoulder, there with in side, outside & into every [strikeout] hold with a spoone some of the blo[u]d heaving done this lay your Shoulder upon the Caule, wrap it [2 words illegible] a boute it yn lap it in a [P]ray, power the rest of ye bloud upon it so let it ly all night if it be in the Winter let it ly 24 houers yn rost it.
Contributor
Abu-Bader, Nagham
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.