Mouton Grille a l'Indienne
From Paper-bag cookery, 1911
Horseradish sauce is recommended for beef.
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
Mouton Grille a l’lndienne.— Underdone mutton for which no other use can be found may be turned into a very nice broil as fol- lows : Cut a sufficient number of slices from a leg of mutton, and cut into rounds or squares. Melt a piece of butter about the size of a large walnut on a plate in the oven. Add to it a teaspoonful of Harvey’s Sauce, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.