Shoulder of mutton schould be cooked in a pan on the fire, as well as legs of mutton or pork - do not overcook them, then let them cool; the meat is taken from around the bones and is chopped up very fine, ant the meat for mangonels and towers similiarly; then get pine nut paste, currants, and a large egg omelette fried in white bacon fat, and cut them into small pieces the size of large dice, and keep themfrom burning; take all of these ingrediants along with crumbled creamy cheese, and put everything into a clean pan or bowl and mix them thoroughly together. Then you need sheep cauls; spread them out, sprinkle with fine spice powder and set the bones on them without the stuffing, then wrap up and pack around the bones, wrapping them with the sheep caul and sew them together with little skewers of wood to keep the meat from falling away from around the shoulder - as cooks help know how to do.
Le Viander de Taillevent, 1375; Kateryn de Develyn (SCA); Newsgroup rec.org.sca; Stefan's Florilegium