It is still a great and pertinent read if you love that meat, as I do.
http://www.burgoo.info/booksnarticles/muttoninfo.htm
Roast a big piece of meat until half-done. Take it out of the oven, gash it to the bone in several places and rub the cuts with salt and cayenne; save the juices. Then throw this multiply-butterflied chunk of protein, like a folio of steaks bound together, on the grill until good and brown. Add the saved juices to a relish of pickled mushrooms.
"The reader will scarcely need to be told," wrote Eliza Acton in "Modern Cooking for Private Families," "that this is an excellent dish."
The year was 1845.