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Loin of Mutton Braised
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Recipe by Mrs. R. B. Sinnott.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 32. The excerpt below is the record exactly as published.
Loin of Mutton Braised. Remove bone from the mutton, thoroughly rub it with teaspoon of salt and same of pepper mixed. Roll neatly and tie. Cut up 2 pieces celery, carrot, onion and turnip, and put them in a stewpan with the mutton on top, with enough water to nearly cover. Simmer slowly XYi to 2 hours. Lift mutton into dripping pan with few spoonfuls of the stock; set in MEATS 83 brisk oven until brown. Strain stock, skim off fat. Put 1 tablespoon butter in saucepan, when brown, add flour and brown. Add stock and a dozen button mushrooms, pepper and salt
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