ROAST LOIN OF MUTTON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table.
  2. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done.
  3. Make the gravy as for roast leg of mutton, and serve very hot.
Original Text
ROAST LOIN OF MUTTON. 728. INGREDIENTS.—Loin of mutton, a little salt. Mode.—Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot. [Illustration: LOIN OF MUTTON.] Time.—A loin of mutton weighing 6 lbs., 1-1/2 hour, or rather longer. Average cost, 8-1/2d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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