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Roast Mutton with Potatoes

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a cup of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take a shoulder of mutton--must be young and tender--wash the meat well and dry with a clean towel.
  2. Rub well with salt, ginger and a speck of pepper, and dredge well with flour.
  3. Lay it in a covered roasting-pan.
  4. Put a few pieces of whole mace and a few slices of onion on top;
  5. pour a cup of water into the pan.
  6. Cover it up tight and set in a hot oven to roast, basting frequently.
  7. Allow twenty minutes to the pound for roasting mutton;
  8. it should be well done.
  9. Add more water if necessary (always add hot water so as not to stop the process of boiling), skim the gravy well and serve with currant or cranberry jelly.
  10. Pare potatoes of uniform size and wash and salt them about three-quarters of an hour before dinner.
  11. Lay the potatoes in pan around the roast and sprinkle them with salt and return to the oven to roast.
  12. Let them brown nicely.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
  • Pastry brush
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.