Roasted Mutton, Beef, Lamb, Turkey
From Jane Hamilton's recipes, 1909
Baste turkey with butter if poor.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 10. The excerpt below is the record exactly as published.
ROASTED MUTTON, BEEF, LAMB, TURKEY. The time for roasting a sirloin of beef, or a turkey of the ordinary size, is about two hours; a saddle of mutton from two to two and a half hours; a quarter of lamb from two and a half to three hours. The longer a saddle of mutton can be kept perfectly sweet, from the time it is butchered until it is cooked, the finer flavored and more ten- der it becomes. Wrapped in a linen cloth and (48) JANE HAMILTON'S RECIPES laid on the ice, it can be kept upwards of four weeks. Beef is also more tender after it has been kept a while buried in the ice. Before cooking the meats wash them well, and rub salt on them. Suspend by a cord fastened to the spit and then secured in a hook over the fireplace before a large fire, and turn the meat every minute or two. Put a dripping-pan underneath
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.