Bone your mutton

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
one tea-cupful of capers ↝ Capers, canned [Spices and Herbs]
two anchovies
a handful of parsley ↝ Parsley, raw [Not included in a food category]
a few sweet herbs
the crumb of a penny loaf

pickle

pickle made as for the calf's-head ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (3)

Bone your mutton, and rub it over with the yolk of an egg, then grate over it a little lemon peel, and a nutmeg, with a little pepper and salt.
Chop small one tea-cupful of capers, two anchovies, shred fine a handful of parsley, a few sweet herbs, mix them with the crumb of a penny loaf, and strew it over your mutton and roll it up tight.
Boil it two hours, then take it up, and put it in a pickle made as for the calf's-head.

Original Text

BONE your mutton, and rub it over with
the yolk of an egg, then grate over it a little
lemon peel, and a nutmeg, with a little pepper
and salt, then chop small one tea-cupful of
capers, two anchovies, shred fine a handful of
parsley, a few sweet herbs, mix them with the
crumb of a penny loaf, and strew it over
your mutton and roll it up tight, boil it two
hours, then take it up, and put it in a pickle
made as for the calf's-head.

Notes

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