To Carbonado Mutton
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: Broiled lamb in wine sauce
To Carbonado Mutton.
Broyl a Shoulder, or Breast of Mutton, then Scorch them with your Knife, and strew on minc'd Thyme and Salt, and a little Mutmeg; when they are broyled, Dish them up: The Sauce is Claret-wine boyled up with two Onions, a little Camphire and Capers, with a little Gravy, Garnish'd with Limons.
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