Barbacued Mutton

Ingredients

• a nice, tender forequarter or only the ribs of lamb or mutton
• a pint of vinegar
• two tablespoonfuls of red pepper (pods cut up fine much the best)
• teaspoonful black pepper
• salt to taste
• two tablespoonfuls of butter

Method

1. 1

   Put the meat in a flat stove pan or on a broiler in front of the fire.

2. 2

   Let it broil slowly.

3. 3

   Keep the vinegar dressing hot and mop the meat with it while cooking.

4. 4

   When ready, pour on the rest of the dressing and serve hot.

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.

BARBACUED MUTTON. BY UBS. BOSEB Q. MILLS. (Wife of Representative from Texas.) £AKE a nice, tender forequarter or only the ribs of lamb or mutton. Cut it across three or four times to break the bones, so as to carve easily. Put it in a flat stove pan, or, better, on a broiler in front of the fire. Let it broil slowly. Take a pint of vinegar, add to it two tablespoonfuls of red pepper (pods cut up fine much the best), tea- spoonful black pepper, salt to taste and two table- spoonfuls of butte

Cook this with the app: pantry check, scaling, and the assistant.