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Mutton, Roulades of
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 99. The excerpt below is the record exactly as published.
Mutton, Roulades of. — Remove the fillet from a loin of mutton ; trim away all skin and fat. Flatten the fillet with a cutlet bat, and cut it lengthways into slices as thin as possible. Divide these into neat pieces three inches long, sprinkle each with pepper, salt, and finely chopped parsley ; roll them up tightly ; dip into beaten egg, and then breadcrumbs mixed with an equal quantity of flour, and highly seasoned with pepper and salt. Place the roulade on a skewer (three or four on each skewer), and cook them in one ounce of butter
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