To Roast Mutton like Venison
From Virginia Cookery-book, 1884
Serves 2
Adjust cooking time for modern ovens, allowing double the time for baking.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 48. The excerpt below is the record exactly as published.
To Roast Mutton like Vbnison. Take a leg of mutton and rub it over with saltpetre, then hang it up in a damp place for two days. Wipe it several times a day with a clean cloth, then put it in a pan. Boil a quarter of an ounce of allspice in a quart of red wine
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