To Boyle A Chine Of Mutton Wth Caper Broth

This recipe comes from a late 17th-century English manuscript attributed to Grace Randolph. The year 1697 saw an insatiable gusto for mutton in English households, often simmered in fresh, verdant broths as part of a warming, restorative meal. The inclusion of capers, fresh greens, and fragrant herbs reflects a growing culinary sophistication at the time, as foreign influences mingled with rustic English traditions. In Randolph's era, such a dish exemplified genteel home cookery for special occasions, bridging the gap between heady medieval stews and the lighter, more elegant soups of the 18th century.

Back in the 1690s, the cook would have used a robust earthenware or cast-iron pipkin (a lidded pot with a handle), hanging over the hearth or nestled among the coals. Onion would be sliced with a sturdy kitchen knife and herbs bundled with linen thread. Cooking and serving spoons were typically made of wood or pewter. Sippets (toasted bread) would be prepared at the fireside using a long-handled fork or by resting the slices near the glowing embers.