Mutton, Loin of, Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
Time: a quarter of an hour to the pound. Cost: 10d. per pound.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 973. The excerpt below is the record exactly as published.
Mutton, Loin of, Roasted.— Follow the directions given for roast leg in every particular [see Mutton, Leg of, To Roast), but trim off all unnecessary fat, which may be used for a common suet crust. If the fat be not turned to account there is no more expensive joint than a loin of mutton. Cover the fat with paper until within a quarter of an hour of its being done, then remove, baste, and flour slightly
Cook this with the app: pantry check, scaling, and the assistant.