Roast Mutton
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. John Ward, 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 229. The excerpt below is the record exactly as published.
ROAST MUTTON.— Choose a piece from the leg or loin. The leg is greatly improved by having the bone removed, and filling its place with a stuffing made of 1 coffee cup coarse cracker crumbs, 1 teaspoon salt, 1 saltspoon pepper, 1 teaspoon mint, dried and powdered, moisten with melted butter
Cook this with the app: pantry check, scaling, and the assistant.