Toasted Mutton

Ingredients

• loin of mutton
• a little pepper
• a little salt

Method

1. 1

   Cut very thin slices from the loin of mutton, lay each slice on a toasting fork, and toast over a clear hot fire.

2. 2

   Sprinkle with a little pepper and salt.

3. 3

   It may be eaten with a thin piece of toast.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 434. The excerpt below is the record exactly as published.

TOASTED MUTTON — Cut very thin slices from loin of mutton, with a sharp knife. Lay each slice on a toasting fork, and toast over a clear hot fire. Sprinkle with a little pepper and salt. It may be eaten with a thin piece of toast. MEAT PATTY. — Scrape a piece of lean beef=steak with a very dull knife, holding it with the left hand, and scraping from you with the right. This removes the tender meat fiber and leaves the tough connective tissue. Press the former into a thin cake or patty, and broil on a toasting fork over a very hot fire. When done, season to taste. Eaten with toast or thin cut bread and butter it makes a very delicate dish. The cake or patty, prepared as above, may also be fried in a little butter, and will be found very nutritious, and a weak stomach will retain it. RAW BEEF SANDWICHES.— Scrape fine 2 or 3 tablespoons of raw, juicy, tender beef, season slightly with salt and pepper, spread on thin slices of bread, and put it in a toaster and toast slightly. COOKING EGGS FOR INVALIDS.— Put 3 cups of boiling water into a skillet and add a cup of sweet milk and a little salt

Cook this with the app: pantry check, scaling, and the assistant.