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📝 Description
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🥘 Ingredients
The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy.
👨🍳 Method
Roll up the mutton in a piece of buttered paper, roast it for 2 hours, and do not allow it to acquire the least colour. Have ready some French beans, boiled, and drained on a sieve; remove the paper from the mutton, glaze it; just heat up the beans in the gravy, and lay them on the dish with the meat over them. The remainder of the gravy may be strained, and sent to table in a tureen.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage mutton recipe, expecting a time-consuming chore, but found it surprisingly adaptable to a busy weeknight. The real game-changer was using buttered paper to wrap the mutton — it kept the meat incredibly moist and tender, even after just an hour of roasting in my fan-forced oven. I was delighted to find that the mutton didn't need to acquire any colour, as the buttered paper sealed in all the juices. I served it with some green beans from a can, heated in the gravy for a quick and easy side. This dish is perfect for the weeknight cook who wants to impress with minimal effort. The buttered paper trick is a keeper, and I can see myself using it for other roasts in the future. Next time, I'll try it with a leg of lamb and cut the cooking time down even further. It's a comforting, hearty meal that's ready in a flash, and it's a great way to use up that cheaper cut of meat.
