Baker'S Mutton Recipe




 Loin/A piece of shoulder of lamb / mutton1
 Potatoes8 Ounce
 Pickling onions8 Ounce
 Fat1 Tablespoon


If you are using mutton, beat it thoroughly before cooking with a rolling-pin or steak hammer or beer bottle.
If you like your meat underdone, part-roast it, that is to say, give it only 30 to 35 minutes in the oven.
{Note: In France roast lamb and mutton is served very "rare" indeed.
But most English people will cook it longer than this before putting in the potatoes as follows.) Meanwhile parboil the potatoes (ordinary sized ones) and the onions, for 5 minutes in boiling water, and then finish cooking them in fat in a saucepan.
When the vegetables are tender, arrange them round the meat, and pour over the meat the fat from the saucepan.
Now continue roasting in the oven until the meat is as you like it.