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Mouton Grille a l'Indienne
From Soyer's standard cookery, 1912
Serves 2
Beef and veal can also be prepared similarly.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 137. The excerpt below is the record exactly as published.
Mouton Grille a 1'Indienne. Underdone mutton, for which no other use can be found, may be turned into a very nice grill as follows : — Cut a suffi- cient 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. Mix thoroughly, and leave the slices of mutton in the mixture for at least an hour before they are required. Have ready a number of fried croutons
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