Saddle of Mutton
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.
Saddle of Mutton. — Time, twenty minutes to the pound. Take off the skin, cover the fat with a sheet of wTell-greased paper, and roast it according to directions already given for roasting or baking meat. A few minutes before the joint is cooked remove the paper, sprinkle salt over it and dredge with flour, and drop warmed butter over it. Make the gravy in the usual way and serve red currant jelly in a separate dish
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