Mutton Kebob’d

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Loin of Mutton and joint it between every Bone, season it with Pepper and Salt moderately, grate a small Nutmeg all over, dip them in the Yolks of three Eggs, and have ready Crumbs of Bread and Sweet Herbs, and dip them in and clap them together in the same Shape again, and put it on a small Spit, roast them before a quick Fire, let a Dish under and baste it with a little Piece of Butter, and then keep basting with what comes from it, and throw some Crumbs of Bread all over them as it is a roasting; when it is enough take it up, and lay it in the Dish, and have ready Half a Pint of good Gravy, and what comes from it, take two Spoonfuls of Catchup, and mix a Tea-Spoonful of Flour with it and put to the Gravy, stir it together and give it a boil and pour over the Mutton.

Note, You must observe to take off all the Fat of the inside, and the Skin of the Top of the Meat, and some of the Fat, if there be too much; when you put in what comes from your Meat into the Gravy, observe to pour out all the Far.