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Mutton with Cockles
Sheep-meat joint pricked all over and fresh Cockles inserted, roasted (Glasse 1747, Cleland 1755, Hutchins 1967, etc)
Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);
To roast a leg of mutton with oysters.
TAKE a leg about two or three days killed, stuff it all over with oysters, and roast it. Garnish with horse-raddish.
To roast a leg of mutton with cockles.
STUFF it all over with cockles, and roast it. Garnish with horse-raddish.
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