Stuffed and Rolled Mutton
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 25. The excerpt below is the record exactly as published.
Stuffed and Rolled Mutton Half shoulder of mutton (blade end) or breast. Remove bone and brush where bone was re- moved with egg. Fill up space with force- meat and fasten securely into a neat roll with string. Roast, allowing twenty minutes per lb., and twenty minutes over. Pour thickened gravy round and garnish with baked tomatoes or green vegetables. Forcemeat 2 oz. breadcrumbs, i teaspoonful of chopped i oz. suet (chopped), parsley, salt and pepper, egg to bind. I teaspoonful of thyme, Mix all together and bind with egg. Note. — All fat must be removed from gravy, and a drop of browning added if required. SECOND COURSE 77 LESSON XII Mutton Cutlets i best end of neck, vegetables for centre, egg and breadcrumbs, good brown or tomato seasoning, sauce, potato border, Method. — Wipe the meat and chine carefully, chop the ends, cut into cutlets, and trim off the outside fat. Clear the bone an inch below the eye. Bat with a cutlet bat, or the end of a palette-knife. Trim. Scrape the bone. Dip in seasoned flour. Coat with egg and crumbs. Fry in a Saute pan. Dish on a border of mashed potatoes. Put peas or any suitable vegetable in the centre and pour sauce round. A small frill should be put on each cutlet bone. Veal Cutlets | lb. veal cutlet, i oz. butter, i dessertspoonful of chopped parsley,
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