Mutton, Kebobbed

Ingredients

• a loin of mutton
• a small nutmeg
• yolks of 3 eggs
• a good piece of butter
• a pint of good gravy
• a spoonful of ketchup
• a tea-spoonful of flour

Method

1. 1

   Remove fat and skin from the mutton, joint it, and season with nutmeg, salt, pepper, crumbs, and herbs.

2. 2

   Dip in egg yolks, tie together, and roast over a quick fire, basting with butter and meat gravy.

3. 3

   Serve with additional gravy mixed with ketchup and flour.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 337. The excerpt below is the record exactly as published.

MUTTON, Kebobbed.— Take all the fat out of a loin of mutton, on the outside also if too fat, and remove the skin. J oint it at every one ; mix a small nutmeg grated with a little salt and pepper, crumbs and herbs ; dip the steaks into the yolks of 3 eggs, and sprinkle the above mixture all over them. Then place the steaks together as they were before they were cut asun- der, tie them and fasten them on a small spit. Roast them at a quick fire ; set a dish under, and baste them with a good piece of butter, and the gravy of the meat ; but throw some more of the above seasoning over. When enough, take up, and lay it in a dish ; have j a pint of good gravy ready besides that in the dish ; and put into it a spoonfuls of ketchup, and ruh down a tea-spoon- ful of flou

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