Muttonettes

Ingredients

• a leg of mutton
• a spoonful of stuffing made with bread crumbs, beaten egg, butter, salt, pepper, sage and summer savory
• a little butter
• a little water

Method

1. 1

   Cut slices from the leg of mutton, lay stuffing on each slice, roll up and secure with skewers.

2. 2

   Place in a baking pan with butter and water, cook in a hot oven for three-quarters of an hour, basting often.

3. 3

   Serve with thickened gravy and garnish with parsley.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 86. The excerpt below is the record exactly as published.

y little water at the bottom. Bake quickly, and baste often with butter 134 MEATS. and water. Make a little brown gravy and turn over them when they are served. BAKED MUTTON CHOPS AND POTATOES. Wash and peel some good potatoes and cut them into slices the thick- ness of a penny-piece. The quantity of potatoes mult, of course, be decided according to the number of persons to whom they have to be served ; but it is a safe plan to allow two, or even three, potatoes for each person. After the potatoes are sliced, wash them in two or three waters to thoroughly cleanse them; then arrange them neatly (in layers) in a brown stone dish proper for baking purposes. Sprinkle a little salt and pepper between each layer, and add a sufficient quantity of cold water to prevent their burning. Place the dish in a very hot oven — on the top shelf — so as to broV7n the potatoes in a few minutes. Have ready some nice loin chops (say one for each person); trim off most of the fat; make them into a neat round shape by putting a small skewer through each. When the potatoes are nicely browned, remove the dish from the oven, and place the chops on the top. Add a little more salt and pepper, and water if required, and return the dish to a cooler part of the oven, where it may be allowed to remain until sufficiently cooked, which will be in about three-quarters of an hour. When the upper sides of the chops are a nice crisp brown, turn them over so as to brown the other side also. If, in the cooking, the potatoes appear to be getting too dry, a little more water may be gently poured in at one corner of the dish, only care must be taken to see that the water is hot this time — not cold, as at first. The dish in which the chops and potatoes are baked must be as neat looking as possible, as it has to be sent to the table; turning the potatoes out would, of course, spoil their appearance. Those who have never tasted this dish have no idea how delightful it is. While the chops are baking the gravy drips from them among the potatoes, rendering the whole most delicious. MUTTONETTES. Cut from a leg of mutton slices about half an inch thick. On each slice lay a spoonful of stuffing made with bread crumbs, beaten egg, butter, salt, pepper, sage and summer savory. Roll up the slices, pinning with little skewers or small wooden toothpicks to keep the dressing in. Put a little butter

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