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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MEATS

BAKED MUTTON

Parboil the mutton until tender, then remove from kettle, put in a roasting pan, season well with salt and pepper, put in the oven and bake until brown. Serve on a hot platter.

Sister Annie B. Gaunt, Crowson, Tenn.

 

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