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Sour Mutton

Roasted mutton seasoned with pickle, baste with pickle during cooking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sour Mutton

Ingredients

Directions

  1. Drain and wipe the mutton.

  2. Roast the mutton in the usual way.

  3. Half an hour before it is done, pour the pickle into the roasting tin.

  4. Baste the meat well with the pickle.

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.

Explore the science

What each ingredient does

Mutton
Is the main meat, becoming tender and flavoured as it roasts in the pickle.
Pickle
Adds moisture and tangy, savoury flavour to the meat as it bastes and roasts.

“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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