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Lucerne Mutton
From Tried favourites cookery book, 1909
Serves 6
Serve with stewed spiced prunes.
Presented as published in 1909. 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
24Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein1.5 g
Carbohydrates3.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.8 mg
Sodium100 mg
Potassium28 mg
Calcium4.5 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.1 mcg
Choline4.4 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 39. The excerpt below is the record exactly as published.
Lucerne Mutton. Bone a well-hung loin of mutton ; scatter over it pepper and salt and a little pounded mace, and set aside till next day. After having pared off some of the fat, lay the joint on a board, fat downwards, and beat it as you would a steak. Have some good hare stuffing ready, and spread a layer of it over the meat, then a layer of sliced ham. Roll it up, bind tightly with tape, and sew up the ends. Roast till about half cooked, and let it then drain free of fat. Place the meat in a saucepan with some gravy
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