Mutton a la Venison
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 23. The excerpt below is the record exactly as published.
MUTTON A LA VENISON. Take a leg of mutton and lard it well with strips of salt pork; insert deep slits in the meat, which has been previously rolled in pepper and cloves; bake two hours or according to the size of the roast, basting frequently while in the oven. About an hour before serving, spread over it currant jelly
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