Roast Mutton
From A textbook of domestic science for high schools, 1913
Ensure to baste often for best results.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 39. The excerpt below is the record exactly as published.
Roast Mutton Trim off pink skin and superfluous fat. Wipe the meat, sprinkle with salt and pepper, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.