Part of the “Early 17th Century Food Series”.”This book sets out to give all the period recipes for boiling lamb and mutton between 1580 and 1660. Much of the sheep rearing at the period was primarily for wool production leading to a substantial amount of ancient mutton on the market, a fact reflected in the predominance of mutton over lamb recipes. This is even more significant when it is remembered that these books were written for the affluent, as is clear from the common use of expensive imported ingredients. Cost was not a problem for these cooks and the emphasis on mutton probably also indicates a preference of the flavour or texture,. This book is organised by the various cuts of lamb and mutton.
Softcover: 28 pages.
Product Dimensions: 21.0 x 15.0 x 0.5 cm