Transcribe
Translate
Bethune Family recipe book, October 22, 1826
Page 57
More information
digital collection
archival collection guide
transcription tips
38 Mutton Joint a loin of Mutton between every bone season it with pepper salt and grated Nutmeg Dip them in the yolks of eggs seasoning of crumbs of bread and sweet herbs and dip them in put them together in their original shape and roast them on a small spit before a quick fire put a dish under and bast them well with butter strew crumbs of bread over them while they are roasting take the gravy that runs from them after the fat is taken off and put to it a pint of drawn gravy with two spoonfuls of flower to mix it up two spoonfuls of Catchup and boil it up when the Mutton is in the dish pour the sauce over it.
Saving...
prev
next
38 Mutton Joint a loin of Mutton between every bone season it with pepper salt and grated Nutmeg Dip them in the yolks of eggs seasoning of crumbs of bread and sweet herbs and dip them in put them together in their original shape and roast them on a small spit before a quick fire put a dish under and bast them well with butter strew crumbs of bread over them while they are roasting take the gravy that runs from them after the fat is taken off and put to it a pint of drawn gravy with two spoonfuls of flower to mix it up two spoonfuls of Catchup and boil it up when the Mutton is in the dish pour the sauce over it.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
