Braised Loin of Mutton
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Serve with a rich brown gravy.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 18. The excerpt below is the record exactly as published.
Braised Loin of Mutton. Trim and prepare a loin of mutton for braising with carrot, onion, celery, a faggot of parsley, 3 cloves, 40 KING’S COLLEGE HOSPITAL TO SOUTH LONDON. and 2 blades of mace. Moisten it with a large ladleful of stock
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