Mutton Kebobbed

Ingredients

• Take a loin of mutton
• butter for basting
• Some bread-crumbs
• sweet herbs
• nutmeg
• pepper
• salt
• two tablespoonfuls of ketchup
• a thickening of flour

Method

1. 1

   Joint the mutton, remove excess fat, and season with bread-crumbs, herbs, nutmeg, pepper, and salt.

2. 2

   Brush with egg yolk, tie together, and roast while basting with butter and drippings.

3. 3

   Serve with gravy mixed with ketchup and flour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 967. The excerpt below is the record exactly as published.

utton, Kebobbed. — This favourite Oriental dish can be prepared with our English mutton in a manner far superior to any Kebob at Turkish or Egj^tian tables. Take a loin of mutton, joint it well at every bone, cut off all superfluous fat, particularly of the kidney, and remove the skm ; prepare a well-proportioned MUT (444 ) MUT aad large seasoning of the following in- gredients:— Some bread-crumbs, sweet herbs, nutmeg, peppor, and salt ; brush the mutton chops over with yolk of egg, and sprinkle the alwve mixture thickly over them ; then tie the chops together in their original order, run a slender spit through them, and roast before a quick iire, basting them well with butter and the drippings from the meat, and throwing more of the seasoning on them from time to time. Serve with the gravy from the meat, and have ready besides a boat of gravy, to which has been added two table-spoonfuhi of ketchup and a thickening of flour ; let this gravy boil ; skim and mix it with the gravy m the di.^li. Romembei' that all dishes of mutton should be served as hot as possible. Time, a quarter of an hour to a pound. Probable cost, lO^d. per pound. Sufficient for four or five persons. Mutton, Kebobbed (another wSij).—See Kobob])ed Mutton or Veal. Mutton Kidneys (a la Maitre d' Hotel). — BroU three oi' four sheep's kidneys [see Kidneys, Muttou, Broiled), lay them with the rounded side downwards, and jjut about one ounce of maitre d'hotcl butter, prepared as follows, upon each one : — Put four ounces of fresh butter into an enamelled saucepan, add a little salt and cayenne, a table-spoonful of finely-minced parsley, and a dessert-spoonful of strained lemon- juice; work these ingredients well together with a wooden spoon, not on the fire but near it. When thoro uglily mixed di^^de the butter into equal parts, put a piece upon each kidney, and serve. Time, about six minutes to broil the kidneys. Probable cost, 3d. each. Sufficient for three or four persons. Mutton Kidneys, Bread-crumbed. —Take three or four mutton kidneys, cut them open from the rounded part without separating tliem; take off the thin skin, and pasa a small skewer through the points and over the back to keep them flat. Dissolve an ounce of butter in a frying-pan, dip each kidney in this, and afterwards strew some finely-grated bread- crumbs over them. BroU them over a clear fire for six minutes, throe minutes each side, and dish them neatly on a hot dish. Probable cost, 3d. each. Sufficient for two or three persons. Mutton BLidneys, Broiled.— Skin the kidneys, and open them lengthwise with a Iniife until the fat or root is reached, then keep them open with a skewer ; season with pepper

Cook this with the app: pantry check, scaling, and the assistant.