To roste [roast] a Shoulder of Mutton in the Blood
Item
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Title
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To roste [roast] a Shoulder of Mutton in the Blood
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Date
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en
1694/1795
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Description
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A recipe for preparing mutton shoulder using sheep's blood and herbs
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Transcript
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When the Sheep is kild Save the Blood & spred the [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 & heaveing [strikeout] time & other sweet hearbs shred & cut in to your blood stop your shoulder, there with in side & outside & into every [strikeout] hole with a spoone some of the bloud heaving done this lay your Shoulder upon the Caule & wrap it close a boute it then lay it in a Tray & power the rest of the bloud upon it so let it ly all night if it be in the Winter let it ly 24 houers then rost it.
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Contributor
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Abu-Bader, Nagham
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Le, Vincent
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en
Grimm, Stephanie
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Bakir, Mehtap
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
