Braised Loin of Mutton

Ingredients

• 3 lbs. loin mutton
• 1 turnip
• 3 tablespoonfuls Crisco
• 1 carrot
• 1 celery stalk
• 3 cloves
• ¥% teaspoonful whole white peppers
• 2 sprigs parsley
• 1 bunch sweet herbs
• 4 tablespoonfuls flour
• Salt, pepper, and red pepper to taste
• 12 button mushrooms
• 1 onion

Method

1. 1

   Remove bone from mutton, rub with a little salt, pepper and red pepper mixed together; roll up and tie in neat roll with tape; cut up celery, onion, carrot and turnip, and lay them at bottom of saucepan with herbs and parsley; lay mutton on top of these, and pour enough boiling water to three parts cover it, and simmer slowly two hours; lift mutton into roasting tin with a few tablespoonfuls of the gravy; set in hot oven until brown; strain gravy and skim off fat, melt Crisco in saucepan, add flour, then add gravy gradually, seasoning of salt and pepper, mushrooms, and boil eight minutes.

2. 2

   Set mutton on hot platter with mushrooms round, and gravy strained over.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 31. The excerpt below is the record exactly as published.

Braised Loin of Mutton 3 lbs. loin mutton 1 turnip 3 tablespoonfuls Crisco 1 carrot 1 celery stalk 3 cloves ¥% teaspoonful whole white peppers 2 sprigs parsley 1 bunch sweet herbs 4 tablespoonfuls flour Salt, pepper, and red pepper 12 button mushrooms to taste 1 onion

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