To roste [roast] a Shoulder of Mutton in the Blood

Title: To roste [roast] a Shoulder of Mutton in the Blood
Date: 1694/1795
Description: A recipe for preparing mutton shoulder using sheep's blood and herbs
Transcript: 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.
Subject: See all items with this value mutton; See all items with this value blood; See all items with this value herbs; See all items with this value roasting (cooking)
Contributor: Abu-Bader, Nagham; Le, Vincent; Grimm, Stephanie; Bakir, Mehtap
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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