Roast Mutton
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- mutton
- horseradish
Instructions
- If cooking a breast, wrap it in caul fat; if a leg, stuff it or leave it plain.
- Roast more gently than beef and cook it more thoroughly.
- Give the chine, saddle, or leg more fire and longer time than the breast.
- Garnish with scraped horseradish and serve with the suggested vegetables and sauces.