Mutton Rolls
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 20. The excerpt below is the record exactly as published.
Mutton Rolls. Cut about one and a half pounds of lean mutton (shoulder or leg) into slices about three inches long, season with pepper and salt, and besprinkle one side with chopped capers and parsley, then roll up with a small piece of sheep’s kidney
Cook this with the app: pantry check, scaling, and the assistant.