Loin of Mutton

Ingredients

• a loin of mutton
• a teacup of hot water

Method

1. 1

   Season the loin with pepper and salt, dust with flour, and roast in a dripping-pan with hot water for two hours.

2. 2

   Thicken gravy with browned flour and serve with currant jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 21. The excerpt below is the record exactly as published.

r loin of mutton ; out it in chops about three inches square \ put into a stew-pan three ounces of butter or good beef drippings. When hot, add a tablespoonftd of browned flour, and the same of brown sugar ; stir them all together ; lay the meat evenly over the bottom of the pan and brown nicely on both sides ; add pepper and salt to taste, and a little hot water, but not quite covering the meat; add three carrots, washed and scraped, and cut in pieces, about an inch long, two turnips ditto, and a bunch of parsley and thyme tied together; simmer slowly until the mutton is tender, which will be in about an hour ; then add three potatoes, peeled, washed and cut in pieces. When the potatoes are done, if the gravy is not thick enough, add more browned flour, and serve all on a dish together, laying the pieces of meat around the dish with the vegetables in the centre. You may add an onion to this when you put in the carrots if you choose. Kutton Haricot, Ho. 2. Four or five pounds of chops from the neck of mutton ; season them with cayenne and black pepper, and salt; put them in a stew-pan, dredge them well with flour, and add to them three carrots cut in slices a chopped onion, a tablespoonful of brown- 48 COOKERY FROM EXPERIENCE. iBgy and a little water; stew slowly three or four honrsi theft add half a pint of stewed tomatoes, stew %:9% wiinntes oiore and scrre * Xutton Chops. These may be eat firom the neck or loin. Trim off the t^ lay them on a board, and beat them once with the flat part of a eleayer or chopper; then place them on a gridiron over a qniek fire ; torn them often whilst broiling. When done, lay them on a hot dish, butter, pepper and salt each one separately, and serre very hot * A Vice Way to Cook Xntton for BreaUSut or Sapper. Gat thin slices from a leg of matton which has been han^ng fer two or three days (if in winter), for two ponnds pat a piece of batter the sixe of a large egg into a frying-pan over the fire. When hot, lay in the slices, season with cayenne and black pepper, and salt, add two blades of mace, tarn the matton aboat antil cooked, which will be in a few minntes; add a teaspoon- fol of browned floar, half a teacapfal of tomato catsap, and a tablespoonM of hot water ; give all a boil ap and serve. * Xatton Stew. Peel a quarter of a peck of tomatoes ; cat oat the green hearts, oat do not sqneexe oat the jaice ; wash a quart of <kns and slice them half an inch in thickness, four large cucumbers washed and cut in pieces, two onions peeled and out in four, and four pounds of the neck of mutton, with the joints cracked ; put aU together in a stew-pan, without any water, the juice of the tomatoes being sufficient without any other moisture. Cook slowly three and a half or four hours. This is a fine stew. * Loin of Hutton. Season with pepper and salt, dust with ftour, and place in a irippingopan, with a teacup of hot water

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