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Mutton, Club Style
From The national course in home economics, 1917
Serves 2
Recipe attributed to T. J. Goode.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 138. The excerpt below is the record exactly as published.
nUTTON, CLUB STYLE. Mutton can be cooked in the chafing dish, using the leg slices. Keep it turned constantly, until it is cooked to taste. Turn off the flames. Spread currant jelly over it. Season with pepper and salt.
Cook this with the app: pantry check, scaling, and the assistant.