Note 1: Cauling refers to wrapping the meat in a membrane (known as the caul), a thin, transparent veil which the butcher removes from the interior of the animal. The caul keeps a coating of fat in direct contact with the meat while it is cooking, but the surface can brown and crisp through this membrane as it could not through foil or parchment paper.
Note 2: the chine is the backbone.
Ingredients
Mutton
Directions
If a breast let it be cauled, if a leg, stuffed or not, let it be a done more gently than beef, and done more
The chine, saddle or leg require more fire and longer time than the breast.
Garnish with scraped horse radish, and serve with potatoes, beans, colliflowers, water-cresses, or boiled onion, caper sauce, mashed turnip, or lettuce.Source: American Cookery by Amelia Simmons, 1798
Mutton, Curried
