Boiled Meats OrdinaryOrigin: British Period: Elizabethan |
Original RecipeBoiled Meats Ordinary (The English Houswife)You shall take a racke of mutton cut into peeces, or a leg of mutton cut in peeces: for this meat and these joints, are the best, Although any other joint, or any fresh beefe will likewise make good pottage: and having washt your meat well, put it into a cleane pot with faire water, and set it on the fire: then take violet leaves, endive, succory (chiccory?), strawberie leaves, spinage, langdebeefe, marygold flowers, Scallions, and a little persly, and chop them very small together, then take halfe so much oatmeale well beaten as there is herbes, and mix it with the herbes, and chop all very wel together: then when the pot is ready to boile, skumme it very wel and then put in your herbes: And so let it boil with a quicke fire, stirring the meat oft in the pot, till the meat be boild enough, and that the hearbes and water mixt together without any separation, which will be after the consumption of more then a third part: then season them with salt, and serve them up with the meat either with sippets or without 
Modern RedactionIngredients:
1kg boned lamb (or mutton) Method:Cut the lamb into bite-sized cubes and add to a large pot along with the water and salt. Bring to a boil and add the oatmeal and the finely-chopped greens. Simmer for about an hour and serve. If you wish you can make a smooth paste out of the vegetables and oats by grinding them together in a pestle and mortar before adding these to the boiling water. |
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