Garnished Saddle of Mutton
From The Swedish, French, American cook book, 1918
Serves 8
A luxurious dish for dinner parties.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 241. The excerpt below is the record exactly as published.
Garnished Saddle of Mutton ( Selle de Mouton garnie) Select a nice saddle of mutton that has been hanging a long time; beat well with a rolling pin and tie up nice and plump; put in a pan with some onions, carrots, pepper, salt, and water and roast from thirty to fifty minutes (baste it again and again during the roasting) . When done the saddle ought to stand in an open oven ten minutes before it is carved. When carving, follow the back¬ bone; cut out the meat, then cut in thin slices lengthwise and put it back in its place; decorate with a bunch of parsley tied around a silver skewer and stuck in one end of the saddle; garnish with stuffed tomatoes or croustades filled with peas
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Cook this with the app: pantry check, scaling, and the assistant.