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.

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.

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