Rolled Loin of Mutton
From A year's cookery, 1880
Serves 1
Serve with gravy made from mutton bones and vegetables.
Presented as published in 1880. 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 year's cookery (1880) by Phillis Browne, page 129. The excerpt below is the record exactly as published.
Rolled Loin of Mutton. Browned Potatoes. Turnip-tops. Rhubarb Mould. Custard. Cheese. Marketing. For the Day.— Two heads of Lettuce ; a pennyworth of Endive ; a pennyworth of Beetroot ; two pennyworth of Watercress (half for breakfast to-morrow) ; Scallops (March 7tli and January 3rd) ; Turnip-tops ; Potatoes; a pennyworth of Parsley ; a square piece of the thin Flank of Beef, weighing eight or ten pounds. For To-morrow.— Bloaters (January 2nd) ; a quarter of a pound of Macaroni, if not in the house. Breakfast. — Boiled Eggs (January 5th); Potted Ham made April 15th; Biscuits and Milk (June 14th). Luncheon. — Beef boiled (April 21st) ; Salad (March 13th) ; Plain Bice Pudding (February 24th). Dinner. — Scallops (Note 3, March 7th). Rolled Loin of Mutton. -—Mince the fillet of mutton, and mix with it its bulk in finely -grated bread-crumbs, an ounce of mutton suet chopped, a shallot finely minced, a tea-spoonful of chopped parsley, a little pepper and salt, a grate of nutmeg and the same of lemon-rind, and enough egg to bind the mixture together
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.