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Roast of Lamb or Mutton

A leg of lamb or mutton, parboiled and browned, then roasted under a thick flour and milk dressing that forms a crust.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 4 ingredients
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Roast of Lamb or Mutton

Ingredients

Directions

Prepare the meat

  1. Parboil a leg of lamb or mutton in salted water.

  2. Brown the meat in butter in a skillet.

Make the dressing

  1. Thicken the butter with 1 cup of flour.

  2. Add 1¼ pints of milk.

  3. Season with pepper and salt.

Roast

  1. Cover the meat with a layer of this dressing.

  2. Put the meat in a very hot oven.

  3. As it browns and crisps, add more dressing so that when the meat is done it is enclosed in a thick brown crust.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Lamb or mutton (in the method)
Forms the main body of the roast; its own fat and juices keep the meat moist during cooking.
Flour (in the method)
Thickens the butter and milk into a dressing that clings to the meat and forms a crust.
Butter (in the method)
Fat for browning the meat and carrying flavour into the dressing.
Milk (in the method)
Liquid that, with the flour, makes a thickened dressing which browns as it roasts.

The step that matters

Adding more dressing as the meat browns. Flour and milk dressing thickens and browns in a hot oven; adding it gradually builds a crust without letting the surface scorch or dry out before the meat is cooked through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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