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Cooking a Loin of Mutton En Papillote

A roasted loin of mutton marinated in herbs, spices, and oil, wrapped in parchment or foil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cooking a Loin of Mutton En Papillote

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim the loin of mutton nicely.

  2. Marinate the loin in the marinade for several hours, preferably from morning until roasting time.

Roast

  1. Preheat the oven to 350°F (175°C).

  2. Wrap the marinated loin in parchment paper or foil.

  3. Roast in the oven until cooked to your desired doneness.

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 loin
The main meat, which browns on its surface and firms as it cooks in the oven.
Marinade
Its oil carries the herb and spice flavours into the meat and helps keep the surface from drying.

The step that matters

Roasting until cooked to your desired doneness. Meat keeps cooking from residual heat after leaving the oven, so pulling it slightly before your target doneness helps prevent overcooking and dryness.

“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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