To dress a Leg of Mutton a la Royal

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 016

Originalrezept:

Lard your Mutton and some Slices of Veal, with Bacon rolled in Spice and sweet Herbs; then brown them in melted Lard; boil the Leg of Mutton in strong Broth, with all Sorts of sweet Herbs, and an Onion stuck with Cloves. When it is ready lay it on the Dish, and lay the Collops round; then pour on it a Ragout, and garnish with Lemon and Orange.

Übersetzung:

Hammelkeule á la royal

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To dress a Leg of Mutton a la Royal", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 016,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-dress-a-leg-of-mutton-a-la-royal (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.