Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Mutton with Cockles

Meat and Meat Dishes

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.



More about...
Mutton
Cockles




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY