Roast Leg of Mutton
From What to Have for Dinner, 1905
Oven should be very hot initially, then reduce heat after browning.
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 58. The excerpt below is the record exactly as published.
ROAST LEG OF MUTTON, BROWN GRAVY Remove the caul, wipe meat, sprinkle with salt, place on rack in dripping pan, and dredge meat and bottom of pan with flour
Cook this with the app: pantry check, scaling, and the assistant.