Saddle of Mutton, Roasted, Plain
From The table, 1889
Serves 6
If the saddle is heavier, say twelve to fourteen pounds, one hour and a quarter will be necessary to cook it.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 190. The excerpt below is the record exactly as published.
Saddle of Mutton, Roasted, Plain. — Pare and trim a fine saddle of mutton, weighing about six pounds (if possible). Lift off the upper skin, make one slight incision in the middle, also three on each side; tie it firmly together with three strings, so that it retains its shape, season it with a good pinch of salt, and it will then be ready to roast. Place the saddle in a roasting-pan, adding a gill of cold water
Cook this with the app: pantry check, scaling, and the assistant.