To Roast a Loin of Mutton

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 15 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. When thus reduced in size, the mutton will be soon roasted.
  2. 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: 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.
Original Text
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 off 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: 239it 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 1-1/2 hour; with 1-1/4 to 1-3/4 hour.
Notes
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