Mutton Steaks
From The closet of Sir Kenelm Digby Knight opened, 1910
Serve immediately to enjoy the juices.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 105. The excerpt below is the record exactly as published.
MUTTON STEAKS Cut a Rack of Mutton into tender Steaks, Rib by Rib, and beat the flesh well with the back of a Knife. Then have a composition ready, made of Crumbs of stale Manchet grated small, and a little Salt (a fit proportion to Salt the meat) and a less quantity of White-pepper
Cook this with the app: pantry check, scaling, and the assistant.