A Saddle of Mutton
From Statesmen's dishes; and how to cook them, 1890
Flavor depends on the carver.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 9. The excerpt below is the record exactly as published.
A SADDLE OF MUTTON. BY MRS. J. LOWUIE BELL. (Wife of Superintendent of Railway Mail Service.) 'END for your butcher about November 1, and order him to take a week in selecting your Christmas mutton. If you take the shoulder too, you can get the whole for 18 cents per pound. Wash the saddle, wrap it in heavy muslin and hang it where the temperature can be kept below freezing. Every few days the cloth should be wet with vinegar. After six weeks' care it is just ready for the Christ- mas dinner, and should be washed in salt and water, placed in a large pan and basted frequently. A safe rule for roasting is twenty minutes to the pound. Currant jelly should be served with it.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.