Roast Leg of Mutton
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. S. J. Walsh, Chicago.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 230. The excerpt below is the record exactly as published.
ROAST LEG OF MUTTON.— Wipe the mutton with a damp cloth, sprinkle it with salt, pepper and flour, and place on a meat-* rack in a roasting-pan; roast in a hot oven, allowing 15 minutes to a lb. Baste every 15 minutes, dredging with a slight sprinkle of flour, salt and pepper at each basting. When done place on a plat- ter. Place the dripping-pan upon the top of the stove and drain off all but 1 ta'blespoonful of the fa
Cook this with the app: pantry check, scaling, and the assistant.