And when it hath stood three hours in your oven, then put it in your
sowsing-drink as is aforesaid; and you may keep it a quarter of a year, if
it be kept close.
TO MAKE A SHOULDER OF MUTTON LIKE VENISON
Save the blood of your sheep, and strain it. Take grated bread almost the
quantity of a Peny loaf, Pepper, Thyme, chopp'd small; mingle these
Ingredients with a little of the blood, and stuff the Mutton. Then wrap up
your shoulder of Mutton, and lay it in the blood twenty four hours; prick
the shoulder with your Knife, to let the blood into the flesh, and so serve
it with Venison Sawce.
TO STEW A RUMP OF BEEF
Take a Rump of Beef, and season it with Nutmegs grated, and some Pepper and
Salt mingled together, and season the Beef on the Bony-side; lay it in a
pipkin with the flat-side downward. Take three pints of
Elder-wine-vinegar, and as much water, and three great Onions, and a bunch
of Rosemary tyed up together. Put them all into a Pipkin, and stew them
three or four hours together with a soft fire being covered close. Then
dish it up upon sippets, blowing off the fat from the Gravy; and some of
the Gravy put into the Beef, and serve it up.
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