Boned Loin of Mutton
From The book of plain cooking, 1904
A change from ordinary baked or roasted loin.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
Boned Loin of Mutton This dish will be found a change from the ordinary baked or roasted loin of mutton. You must get your butcher to bone the joint for you. Then place in it some thoroughly good forcemeat. The bones will make a good gravy to serve around the dish. 88. Roast Leg of Lamb Let the joint cook very slowly at first, as 46 PLAIN COOKING lamb needs more cooking. Well baste, and when nearly done, put nearer the fire and brown up. Allow at least half an hour to the pound, and serve with mint sauce. A salad of lettuce or cucumber is a great acquisition. 89. Roast Pore Quarter of Lamb Cook very slowly until the meat is tho- roughly well done, basting the while, and well brown before serving. A piece of butter, lemon, and cayenne pepper should be taken to table with this dish to place between the shoulder and the ribs when the shoulder is cut off. Should you not be a very expert carver, it is better to have the shoulder cut off before it reaches table. Serve with mint sauce. 90. Roast Veal Fillet of veal is usually selected for roasting, but the breast and shoulder make a very delicious dish. Introduce some forcemeat
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