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To Roast a Loin of Mutton
From Modern cookery, in all its branches, 1884
Serves 6
This dish is highly recommended by those who have enjoyed it.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 226. The excerpt below is the record exactly as published.
TO ROAST A LOIN OF MUTTON. The flesh of the loin of mutton is superior to that of the leg, when roasted ; but to the frugal housekeeper this consideration is usually overbalanced by the great weight of fat attached to it ; this, however, when economy is more considered than appearance, may be pared of! and melted down for various kitchen uses. When thus reduced in size, the mutton will be soon roasted. If it is to be dressed in the usual "way, the butcher should be desired to take off the skin ; and care should be taken to preserve the fat from being ever so lightly burned : - CHAP. XII.] MUTTON. 209 it should be managed, indeed, in the same manner as the saddle, in every respect, and carved also in the same way, either in its entire length or in oblique slices. Without the fat, 1 to 1| hour ; with 31 to If hour. TO DRESS A LOIN OF MUTTON LIKE VENISON. Skin and bone a loin of mutton, and lay it into a stewpan, or braising-pan, with a pint of water, a large onion stuck with a dozen cloves, half a pint of port wine and a spoonful of vinegar ; add, when it boils, a small faggot of thyme and parsley, and some pepper and salt
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Cook this with the app: pantry check, scaling, and the assistant.