Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 27 mutton
- pepper
- salt
Directions
Roll them in bread crumbs and fry in hot pork fat ; fringed white paper around the ribs adds very much to their looks.
Use Mansfield's Pure Herbs and Spices
27 MUTTON.
The best roasts are the leg, the saddle, aud the shoulder of mutton. To boil it, put into salted, boiling water and do not let it stop boiling until done. Boil one-quarter of an hour for each pound. Caper sauce should be served with it.
The best roasts are the fore and hind quarters. Roast lamb should be well done on the outside and pink within ; it must be served hot, with caper or mint sauce. A fore-quarter of lamb should be stuffed with a veal stuffing. It should be well seasoned with pepper and salt, and basted often.