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Muttonettes
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Cut from a leg of mutton slices about half an inch thick
On each slice lay a spoonful of stuffing made with bread crumbs, beaten
Modern guidance to help you succeed with this vintage recipe
Coating mutton slices with bread crumb stuffing creates a protective barrier that insulates the meat during cooking, preventing moisture loss while developing a flavorful, textured crust. The bread crumbs absorb meat juices and fat, becoming crispy on the outside while staying moist inside. Mutton's stronger flavor, from older sheep, benefits from the mild, starchy coating that balances the gamey notes while the stuffing adds textural contrast to the dense meat.
The bread crumb stuffing can be prepared up to 2 days ahead and refrigerated in an airtight container. The mutton can be sliced and stuffed up to 4 hours ahead; wrap tightly in plastic wrap and refrigerate, bringing to room temperature before cooking.
Store cooked muttonettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven covered with foil for 15-20 minutes to prevent the stuffing from drying out. Not recommended for freezing as the bread crumb coating becomes soggy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The bread crumb stuffing can be prepared up to 2 days ahead and refrigerated in an airtight container. The mutton can be sliced and stuffed up to 4 hours ahead; wrap tightly in plastic wrap and refrigerate, bringing to room temperature before cooking.
Store cooked muttonettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven covered with foil for 15-20 minutes to prevent the stuffing from drying out. Not recommended for freezing as the bread crumb coating becomes soggy upon thawing.
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