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Roast Mutton
From The national course in home economics, 1917
Serves 11
Ensure the mutton is well-aged for best flavor.
Presented as published in 1917. 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
Nutrition per serving
825Calories
57 gProtein
0 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories825 kcal
Protein57 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat65 g
Saturated Fat28 g
Monounsaturated Fat27 g
Polyunsaturated Fat5.5 g
Cholesterol233 mg
Sodium201 mg
Potassium805 mg
Calcium46 mg
Iron5.2 mg
Magnesium73 mg
Phosphorus534 mg
Zinc12 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B128.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate63 mcg
Choline2.8 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
ROAST nUTTON. Get a leg of eight pounds, which has hung at least a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt, and put it at once before a brisk sharp fire. Place it close to the fire for five minutes, then place it in the oven and let it roast slowly until done. Baste continually with good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with flour, and baste with butter or dripping; and when the froth rises serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping pan has been floured, will adhere to it. Add a little stock and a little boiling water, pepper
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