Roast Loin of Mutton
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Loin of mutton
- a little salt
Instructions
- 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.