Roasted Mutton, with stewed Cucumbers

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

mutton

a neck and loin of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

mutton preparation

parsley ↝ Parsley, raw [Not included in a food category]
bacon ↝ Beef, bacon, cooked [Bacon]

cucumbers

your cucumbers ↝ Cucumber, raw [Other vegetables and combinations]

stewed cucumber seasoning

salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
minced shalot

garnish

pickled cucumbers ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
horseradish ↝ Horseradish [Mustard and other condiments]

Instructions (8)

Bone a neck and loin of mutton, leaving on only the top bones, about an inch long.
Draw one part with parsley, and lard the other with bacon very closely.
After skewering, roast them.
Fry and stew your cucumbers.
Lay the stewed cucumbers under the mutton.
Season the stewed cucumbers with salt, pepper, vinegar, and minced shalot.
Put the sauce under the mutton.
Garnish with pickled cucumbers and horseradish.

Original Text

Roasted Mutton, with stewed Cucumbers.

Bone a neck and loin of mutton, leaving on only the top bones, about an inch long; draw the one with parsley, and lard the other with bacon very closely; and, after skewering, roast them. Fry and stew your cucumbers; lay them under the mutton, and season them with salt, pepper, vinegar, and[130] minced shalot, and put the sauce under the mutton, garnishing with pickled cucumbers and horseradish.

Notes

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