Saddle of Mutton
Ingredients
Directions
Cut slices from the tail of the mutton, starting close to the back bone.
Ensure the slices are long, thin, and smooth.
Include a portion of fat from the sides with each slice.
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.
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