For to stewe mutton
PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic
DESCRIPTION: lamb stewed with herbs & fruit
For to stewe mutton.
Take a necke of mutton and a brest to make the broth strong and then scome it cleane / & when it hath boiled a while take part of the brothe & put it into an other pot & put there to a pounde of reisyns & let them boyle till thei be tendre then strayne a litle brede with the reysyns & the broth altogether / then chop tyme / sauery / and perseley with other small herbes and put in to the mutton then put in the streyned reysyns with whole prunes / cloues / mace / peper / saffron and a litle salte / & if ye list ye maie stewe a chiken withall orels sparowes or suche other litle birdes.
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