Mutton kebob'd

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Yield: 4.0 pieces
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

kebob ingredients

a loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a few bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little shred parsley ↝ Parsley, raw [Not included in a food category]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (8)

Cut a loin of mutton in four pieces.
Take off the skin.
Rub the pieces with the yolk of an egg.
Strew over them a few bread crumbs and a little shred parsley.
Turn them round and spit them.
Roast them, and keep basting all the while with fresh butter to make the froth rise.
When they are enough, put a little brown gravy under, and serve them up.
Garnish with pickles.

Original Text

MUTTON kebob'd.
CUT a loin of mutton in four pieces, take off the skin, and rub them with the yolk of an egg, strew over them a few bread crumbs, and a little shred parsley, turn them round and spit them, roast them, and keep basting all the while with fresh butter, to make the froth rise; when they are enough, put a little brown gravy under, and serve them up: garnish with pickles.

Notes

—