Carbonnade of Mutton
From The thorough good cook, 1895
Serves 4
The carbonnade should be browned quickly to retain the meat's juices.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 171. The excerpt below is the record exactly as published.
Carbonnade of Mutton. After having removed the middle bone, beat the meat thoroughly with a kitchen chopper ; add a slice of bacon, season with sweet herbs, and lard the carbonnade length- wise. Then powder it lightly with flour, and put it into a saucepan with some melted lard or butter
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