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Baked Loin of Mutton
From Lessons in cooking through preparation of meals, 1912
Serves 6
The loin is the most tender part of the animal.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 147. The excerpt below is the record exactly as published.
BAKED LOIN OF MUTTON BROWNED POTATOES STEWED TOMATOES TURNIPS IN JELLY APPLE DUMPLINGS Baked Loin of Mutton Wipe the loin, place in a baking-pan, rub over with butter, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.