Roast Rack of Mutton
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 83. The excerpt below is the record exactly as published.
Roast rack of mutton. Secure from the butcher a rack of mutton of ten chops, season well with salt and pepper, place in a roasting pan with sliced carrots, onions, a spoonful of pepper berries, and a small piece of butter on top ; and roast, basting well, for ten minutes. Then put the rack on a platter ; drain off the grease and add to the pan one-half cup of stock and a spoonful of meat extract
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