Potage of Leg of Mutton farced.
Bone a Leg of Mutton, and mince the flesh very small with Beef-suet and Lard, then farce the skin, and sow it up very finely, having seasoned it before the stuffing with Salt and several Spices, then boil it in good
The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,
- 1694.
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- Subject terms
- Cookery, English -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Recipes -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A80288.0001.001
- Cite this Item
-
"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80288.0001.001. University of Michigan Library Digital Collections. Accessed June 11, 2024.
Pages
Page 370
broth with a faggot of sweet Herbs, some Capers and Turnips, garnish your soaked Loaf with the Meat and Turnips.
But the best way is thus: take your Legs of Mutton, and raise up their skin very neatly, and take out the flesh, then mince it with Marrow, sweet Herbs and Spinage, with some White-bread grated ve∣ry fine, then season it with Pepper, Nut∣meg, Cloves and Mace with some Salt, adding thereto some Currans well pick'd and cleans'd, then put thereto a good quantity of Sugar, and as many Eggs as are sufficient to bind it, mingle all well to∣gether, and farce your Leg herewith; when you have baked it in an Oven, garnish your Dish with the remaining meat and White-broth.