Barbecued Mutton

Ingredients

• 5 pounds of mutton
• 1 pint of cold water
• pepper
• salt
• 1/2 coffee cup of tomato catsup
• 1/4 cup Worcestershire sauce
• 1/4 cup of vinegar
• 1 saltspoon of black pepper
• 1 teaspoon of dry mustard
• 1 coffee cup of wine
• 1 tablespoon of currant jelly
• 1 teaspoon of cloves
• 1 1/2 teaspoons ground allspice

Method

1. 1

   Rinse mutton in cold water.

2. 2

   Place in roasting pan with 1 pint of cold water, pepper, and salt; baste often.

3. 3

   One hour before done, prepare dressing by mixing tomato catsup, Worcestershire sauce, vinegar, black pepper, and dry mustard.

4. 4

   Make incisions in meat, press in mixture, and pour the rest over.

5. 5

   Cook slowly.

6. 6

   When done, add currant jelly to gravy, skim grease, and mix in wine, jelly, cloves, and allspice.

7. 7

   Cook several minutes and serve warm.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 39. The excerpt below is the record exactly as published.

pepper, salt and melted butter. Serve with fried apples for breakfast. ^ I 66 KfiNTUCKV RfiCElPl* BOOK. S6flUB« ]^rk. Tli« chine and spare ribs are best pieces for roasting ; rub well with flour, pepper, salt and sage; allow 20 minutes' baking for each pound. Baste often. Do not have oven as hot as for other meats. Serve with rice. Barbecued UnttiMi. Pour pounds of mutton, rinse in cold water. Place in roasting pan, adding 1 pint of cold water, pepper and salt ; baste often. One hour before it is done prepare following dressing: Ys coffee cup of tomato catsup, Vs cup Worcestershire sauce, ys cup of vinegar, 1 saltspoon of black pepper, 1 teaspoon of dry mustard. Mix well, make incisions all over meat and press in this mixture and pour rest over meat and cook slowly. When mutton is done put dots of cur- rant jelly on top and serve with this sauce. Skim grease from gravy, add 1 coffee cup of wine, 1 tablespoon of currant jelly, 1 teaspoon of cloves, 1^ teaspoons ground allspice

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