A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use a strong fire and allow about twelve minutes per pound. Don't salt initially as it hardens the meat and draws out juices. Cover with white paper if browning too quickly. Baste frequently for best results.
Preserved exactly as written in the original source
Trim off every part that cannot be eaten
Wash well and dry with a clean cloth
Lay it in your dripping-pan and put in a little water to baste it with at first
Afterward baste with its own gravy
Allow about twelve minutes to the pound in roasting with strong fire
Do not salt at first, as that tends to harden it and draws out too much of the blood or juices
Salt soon after it begins to roast well
If there is danger of its browning too fast, cover it with a sheet of white paper
Baste it often
About a quarter of an hour before you think it will be done dredge the meat very lightly with flour and baste it with butter
Modern guidance to help you succeed with this vintage recipe
Withholding salt initially prevents premature protein coagulation that would squeeze out moisture before a proper crust forms. The high-heat roasting (12 minutes per pound at high temperature) creates rapid surface browning through Maillard reactions while keeping the interior moist. Frequent basting builds layers of flavorful, caramelized coating, and the final flour-butter dredge creates an emulsified glaze that helps retain juices while adding richness.
The mutton can be trimmed, washed, and dried up to 24 hours ahead; wrap loosely in paper towels and refrigerate uncovered to further dry the surface. The gravy can be made from pan drippings up to 2 days ahead and refrigerated; reheat gently and adjust consistency with water or stock as needed.
Store leftover roasted mutton wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a 300°F oven covered with foil to prevent drying, about 15-20 minutes. Leftover gravy should be stored separately in an airtight container and can be refrigerated for up to 5 days or frozen for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
The mutton can be trimmed, washed, and dried up to 24 hours ahead; wrap loosely in paper towels and refrigerate uncovered to further dry the surface. The gravy can be made from pan drippings up to 2 days ahead and refrigerated; reheat gently and adjust consistency with water or stock as needed.
Store leftover roasted mutton wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Reheat slices gently in a 300°F oven covered with foil to prevent drying, about 15-20 minutes. Leftover gravy should be stored separately in an airtight container and can be refrigerated for up to 5 days or frozen for up to 3 months.
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Skim the gravy well and thicken very slightly with brown flour
Serve with currant jelly or other tart sauce
