Mutton kebobbed

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
4.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Cut a loin of mutton into four pieces.
  2. Take off the skin.
  3. Rub the mutton pieces with the yolk of an egg.
  4. Stew over them a few crumbs of bread and a little parsley shred fine.
  5. Spit and roast them.
  6. Keep basting them all the time with fresh butter, in order to make the froth rise.
  7. When they are properly done, put a little brown gravy.
Original Text
Mutton kebobbed. CUT a loin of mutton into four pieces, then take off the skin, and rub them with the yolk of an egg, and stew over them a few crumbs of bread and a little parsley shred fine. Spit and roast them, and keep basting them all the time with fresh butter, in order to make the froth rise. When they are properly done, put a little brown gravy
Notes
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