Roulades of Mutton
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.
Roulades of Mutton. Remove the fillet from a loin of mutton, trim away all skin and fat. Flatten the fillet with the cutlet- bat and cut it lengthways into slices as thin as possible ; divide these into neat pieces three inches long. Sprinkle each with pepper and salt and finely chopped parsley ; roll them up tightly, dip into beaten egg and then into bread-crumbs mixed with an equal quantity of flour and highly seasoned with pepper and salt. Place each roulade TEMPTING DISHES. 27 on a skewer (three or four on each skewer) and cook them in one ounce of butter
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