Marinade for Mutton, Roebuck-Style
From A guide to modern cookery, 1909
Serves 6
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 43. The excerpt below is the record exactly as published.
MARINADE FOR MUTTON, ROEBUCK-STYLE This is exactly the same as cooked marinade, No. 168. There need only be added one oz. of juniper berries, a few sprigs of rosemary, wild thyme, and basil, two extra garlic cloves, and one quart less of water
Cook this with the app: pantry check, scaling, and the assistant.