To Roast Neck of Mutton
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.
To Roast Neck of Mutton. — This is rather a fat, rich joint roasted, but if it is liked it must be trimmed into shape and a great deal of the fat taken off and the ends of the bones sawn off. It should then be roasted in the usual way, allowing twenty minutes to the pound
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