Preparation info

    • Difficulty

      Medium

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

The first quality of mutton ought to be between four or five years old; but at present it is rarely got above three, and often under two years. The flesh ought to be a darkish, clear, red colour, the fat firm and white, the meat short and tender when pinched, and ought not to be too fat.