More from La vraye methode de trencher les viande

La vraye methode de trencher les viandes (VM) was published some time in the late 17th or early 18th century. I found the translation over here. With Easter season, LAMB is a traditional meal. This is how you would handle the meat and presentation using this source.

Translation:

A Shoulder of Lamb

Concerning the shoulder of Lamb the leg and other similar things You present the pieces that you would have cut from the side that will be best cooked and best roasted, However it is to be considered that in a Leg there is a little bone, called by the Germans the mother’s bone, & by the Italians the spur, and it is presented most respectably on A plate, with another piece of the same.

It must be remarked that the roasts of whatever nature that they are, they are all presented with orange, or lemon, or other similar trifling thing, after adding salt, and all that is presented in each serving that one makes.

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One response to “More from La vraye methode de trencher les viande

  1. Pingback: Historische Küche im Netz (Retrospektive) | KuliMa - Kulinarisches Mittelalter Graz

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