Chine of Mutton, to roast

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 11 days ago
Not a recipe: No

Ingredients (6)

slices of lean gammon of bacon
chives ↝ Chives, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
mutton cutlets

Instructions (4)

Let the chine hang downward, and raise the skin from the bone.
Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine, and lay the bacon upon them.
Turn the skin over them, and tie it up; cover with paper, and roast.
When nearly done, dredge with crumbs of bread, and serve up, garnishing with mutton cutlets.

Original Text

Chine of Mutton, to roast.

Let the chine hang downward, and raise the skin from the bone. Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine, and lay the bacon upon them. Turn the skin over them, and tie it up; cover with paper, and roast. When nearly done, dredge with crumbs of bread, and serve up, garnishing with mutton cutlets.

Notes

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