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Grilled Fillets (Mutton)
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
Nutrition per serving
142Calories
3 gProtein
14 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories142 kcal
Protein3.2 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat7.9 g
Saturated Fat2.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Cholesterol11 mg
Sodium40 mg
Potassium481 mg
Calcium95 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus71 mg
Zinc0.7 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Choline7.6 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 120. The excerpt below is the record exactly as published.
Grilled Fillets (Mutton). Cut some thick slices from the leg of mutton, trim them into squares and after brushing them over with warm dripping and seasoning them with a little black pepper, grill them over a clear fire. Serve the fillets with as little delay as possible on a bank of cabbage prepared as spinach and surround with sauce
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