DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 78

To Stuff a leg of lam or veal or mutton
Take any of ym & make a hole on ye back side take out ye meat att ye hole take care yt you brake not ye outside skin yn shred ye meat wt a good deal of beef suit yn seasine it wt paper, salt, clovs, nutmeg, mace, also shred time margron winter savory parsly shallots yn take 2 eggs & a little grated bread & work up they to gether yn put it in all ye same hold & low it up & tye it in a cloth & boyle it or bake it wc you like beast you may make ye sace with grave & anchoves & mushroms wt what a [illegible] you like.
An other way to stuff a leg of mutton.
Take & cut out all ye meat & ye bone but be carfull not to brak ye skin weight ye meat & to every pound put half a pound of beef suit shred ym to gether as small as possible yn season it with paper salt, clovs mace nut meg brak in 4 eggs half a peny lofe grated mix all thees well to gether yn boyle 12 eggs hard & have ready ye marow of 3 or 4 bones put ye meat in to ye skin & as you put it in put here & there a lump of marrow  & ye yolk of a hard egg in order till all ye meat be in yn low it up in a cloth, it must boyle 4 hours you may have Eny Roots or hearbs for sace.

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To Stuff a leg of lam or veal or mutton Take any of ym & make a hole on ye back side take out ye meat att ye hole take care yt you brake not ye outside skin yn shred ye meat wt a good deal of beef suit yn seasine it wt paper, salt, clovs, nutmeg, mace, also shred time margron winter savory parsly shallots yn take 2 eggs & a little grated bread & work up they to gether yn put it in all ye same hold & low it up & tye it in a cloth & boyle it or bake it wc you like beast you may make ye sace with grave & anchoves & mushroms wt what a [illegible] you like. An other way to stuff a leg of mutton. Take & cut out all ye meat & ye bone but be carfull not to brak ye skin weight ye meat & to every pound put half a pound of beef suit shred ym to gether as small as possible yn season it with paper salt, clovs mace nut meg brak in 4 eggs half a peny lofe grated mix all thees well to gether yn boyle 12 eggs hard & have ready ye marow of 3 or 4 bones put ye meat in to ye skin & as you put it in put here & there a lump of marrow & ye yolk of a hard egg in order till all ye meat be in yn low it up in a cloth, it must boyle 4 hours you may have Eny Roots or hearbs for sace.