Fumigated Mutton Chop

Name: Fumigated Mutton Chop
Ingredients: Eight parts of powdered sulphur; One and a half part of powdered charcoal; A quarter part of powdered saltpetre; adding, just enough gum water for the purpose

From Culinary jottings, 1885

This method keeps mutton tender for thirty-six hours even in hot weather.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 273. The excerpt below is the record exactly as published.

Eight parts of powdered sulphur. One and a half part of powdered charcoal. A quarter part of powdered saltpetre. Mix all together, and make them into pastiles, adding, just enough gum wat^r for the purpose

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