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Breaded Mutton
From The national course in home economics, 1917
Serves 4
A unique way to prepare mutton.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
BREADED MUTTON. Sew the mutton up in a thin cloth, lay it in a saucepan, nearly cover it with cold water, and stew gently, allowing ten minutes to each pound. 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 one-half of an hour, basting freely with its own broth. A few minutes before taking it up strew thickly with crumbs, fine and dry, dot bits of butter
Cook this with the app: pantry check, scaling, and the assistant.