Saddle of Lamb or Mutton
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 61. The excerpt below is the record exactly as published.
SADDLE OF LAMB OR MUTTON. Order saddle dressed at market. Wipe, roll flaps under and tie in shape. Put on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Bake in a hot oven, and baste every five minutes with one-third cup butter melted in one-half cup boiling water
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