Mutton Roll

Ingredients

• 1 lb. lean mutton.
• 6 oz. lean bacon.
• 1 cupful bread-crumbs.
• 1 table - sp. chopped onion.
• 1 dessert - sp. chopped parsley.
• Salt.
• Pepper.
• Rind of | lemon.
• \ tea-sp. powdered herbs.
• 1 table - sp. chopped pickles.
• 2 eggs.
• £ tea-sp. mixed spice.

Method

1. 1

   Trim the meat and bacon, cut them in pieces, and pass them through the mincing machine.

2. 2

   Put the minced meat into a basin and add the chopped parsley, onion, pickles, lemon rind, herbs, mixed spice, bread-crumbs, and pepper and salt to taste.

3. 3

   Mix well, then beat the eggs and add enough to bind the mixture.

4. 4

   Form into a roll, wrap in greased paper, and roast in a good oven, basting occasionally.

5. 5

   Remove the paper near the end, sprinkle with bread-crumbs, and return to the oven to brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 365. The excerpt below is the record exactly as published.

Mutton Roll 1 lb. lean mutton. 6 oz. lean bacon. 1 cupful bread-crumbs. 1 table - sp. chopped onion. 1 dessert - sp. chopped parsley. Salt. Pepper. Rind of | lemon. \ tea-sp. powdered herbs. 1 table - sp. chopped pickles. 2 eggs. £ tea-sp. mixed spice.

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