Saddle or Loin of Mutton or Lamb

Ingredients

• Saddle or Loin of Mutton or Lamb
• salt
• pepper
• flour

Method

1. 1

   Trim off all pink skin and superfluous fat.

2. 2

   Remove ends of ribs, cord, and veins.

3. 3

   Wipe and rub inside with salt.

4. 4

   Roll flank under on each side, sew across the middle.

5. 5

   Dredge with salt, pepper, and flour; place in pan inside up to cook fat thoroughly.

6. 6

   Baste and dredge often.

7. 7

   When fat is brown and crisp, turn and cook upper part until brown.

8. 8

   Carve long slices parallel with backbone.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 139. The excerpt below is the record exactly as published.

Saddle or Loin of Mutton or Lamb. Trim off all the pink skin and superfluous fat. Remove the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under on each side, and sew it across the middle. Dredge with salt^ pepper^ Mid flour

Cook this with the app: pantry check, scaling, and the assistant.