Roast Loin of Mutton à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove any unnecessary fat from the loin of mutton, and take out the bones; lay it on the table and beat it out with a wet meat chopper or cutlet bat; season inside with black pepper, salt, and a l...
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Cooking tools:
- Chef's knife
- Meat chopper
- Cutlet bat
- Oven
- Roasting pan
Ingredients
- capers
- whole egg
- browned breadcrumbs
- brown caper sauce
- onion
- thyme
- parsley
- bayleaf
- peppercorns
- salt
- cooked meat bones
- cold water
- water
- butter
- flour
- stock
- brown vinegar
- loin of mutton
- black pepper
- eschalot
- bacon
- lean ham
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