Roast Saddle of Mutton
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 39. The excerpt below is the record exactly as published.
Roast Saddle of Mutton. Take a me- dium-sized saddle of mutton, cut the flaps square and roll them up, tie some twine around the saddle, so as to give it a neat shape, season with salt and pepper, and roast it for three quarters of an hour ; remove your twine, and serve with some currant jelly
Cook this with the app: pantry check, scaling, and the assistant.