To Kebob a Loin of Mutton
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 172. The excerpt below is the record exactly as published.
To Kebob a Loin of Mutton. Bone a good-sized loin of mutton, and take off all the fat : cut or draw off the inside skin nearly to the bottom. With grated bread mix parsley, thyme, and shallot, iinely minced ; season with pepper and salt, pounded mace, grated lemon-peel and nutmeg: rub the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.