Breaded Mutton

Ingredients

• Sew up the mutton in a thin cloth
• nearly cover with cold water
• brush over with warm dripping
• dredge with flour
• set in the oven for 1/2 an hr.

Method

1. 1

   Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb.

2. 2

   Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for 1/2 an hr., basting freely with its own broth.

3. 3

   When nearly done, strew thickly with crumbs, dot bits of butter over it, and brown.

4. 4

   Serve with slices of beetroot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 229. The excerpt below is the record exactly as published.

BREADED MUTTON.— Sew up the mutton in a thin cloth, lay it in a saucepan, nearly cover with cold water, and stew gently, allowing 10 minutes to each lb. Take it out, unwrap, and lay it in a baking-dish, brush over with warm dripping, dredge with flour, and set in the oven for Yz an hr.,

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