The loin
and the leg are occasionally cured and smoked like hams or bacon.
TO ROAST A HAUNCH OF MUTTON, f
This joint should be well kept, and when the larder-accommodations
of a house not are good, the butcher should be requested to hang it
the proper time. Roast it carefully at a large sound fire, and let it
remain at a considerable distance for at least a couple of hours ; then
draw it nearer, but never sufficiently so to burn or injure the fat.
Keep it constantly basted ; flour it soon after it is laid to the fire,
instead of frothing it, as this latter mode is not generally relished,
though fashion is in its favour. In from three and a half to four
hours, the haunch will be done, and it will require something less of
* Many years since, these “ saddle-lack ” cutlets were supplied to us by a
country butcher, and though of very fine South Down mutton, had no particular
importance attached to them, nor were they considered as remarkably new.
i We recommend Liebeg’s directions for roasting (page 171), to be applied
here, and for the joints which follow.
chap, xil]
MUTTON*
235
time when not kept back at first, as we have advised. Serve it with
a good Espagnole , or with plain mutton-gravy and currant-jelly✪ To Roast a Haunch of Mutton.
This joint, when the meat is of very fine quality, may be dressed and
served exactly like venison.
3| to 4 hours. 5 hours or more by the slow method.
ROAST SADDLE OF MUTTON.
This is an excellent joint, though not considered a very economical
one. It is usual for the butcher to raise the skin from it before it is
sent in, and to skewer it on again, that in the roasting the juices of
the meat may be better preserved, and the fat prevented from taking
too much colour, as this should be but delicately browned. In less
than half an hour before the mutton is done, remove the skin, and
flour the joint lightly✪ Roast Saddle of Mutton after having basted it well. Our own great
objection to frothed meat would lead us to recommend that the skin
should be taken off half an hour earlier, and that the joint should be
kept at sufficient distance from the fire to prevent the possibility of
the fat being burned ; and that something more of time should be
allowed for the roasting. With constant basting, great care, and good
management, the cook may always ensure the proper appearance of
this, or of any other joint (except, perhaps, of a haunch of venison)
without having recourse to papering or pasting, or even to replacing
the skin ; but when unremitted attention cannot be given to this one
part of the dinner, it is advisable to take all precautions that can
secure it from being spoiled.
to 2| hours. More if very large.
TO ROAST A LEG OF MUTTON. ✪ To Roast a Leg of Mutton
Page 223 · 4 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The loin and the leg are occasionally cured and smoked like hams or bacon.
TO ROAST A HAUNCH OF MUTTON.
This joint should be well kept, and when the larder-accommodations of a house not are good, the butcher should be requested to hang it the proper time. Roast it carefully at a large sound fire, and let it remain at a considerable distance for at least a couple of hours ; then draw it nearer, but never sufficiently so to burn or injure the fat. Keep it constantly basted ; flour it soon after it is laid to the fire, instead of frothing it, as this latter mode is not generally relished, though fashion is in its favour. In from three and a half to four hours, the haunch will be done, and it will require something less of
* Many years since, these “ saddle-lack ” cutlets were supplied to us by a country butcher, and though of very fine South Down mutton, had no particular importance attached to them, nor were they considered as remarkably new.
i We recommend Liebeg’s directions for roasting (page 171), to be applied here, and for the joints which follow.
chap, xil]
time when not kept back at first, as we have advised. Serve it with a good Espagnole , or with plain mutton-gravy and currant-jelly. This joint, when the meat is of very fine quality, may be dressed and served exactly like venison.
3| to 4 hours. 5 hours or more by the slow method.
ROAST SADDLE OF MUTTON.
This is an excellent joint, though not considered a very economical one. It is usual for the butcher to raise the skin from it before it is sent in, and to skewer it on again, that in the roasting the juices of the meat may be better preserved, and the fat prevented from taking too much colour, as this should be but delicately browned. In less than half an hour before the mutton is done, remove the skin, and flour the joint lightly after having basted it well. Our own great objection to frothed meat would lead us to recommend that the skin should be taken off half an hour earlier, and that the joint should be kept at sufficient distance from the fire to prevent the possibility of the fat being burned ; and that something more of time should be allowed for the roasting. With constant basting, great care, and good management, the cook may always ensure the proper appearance of this, or of any other joint (except, perhaps, of a haunch of venison) without having recourse to papering or pasting, or even to replacing the skin ; but when unremitted attention cannot be given to this one part of the dinner, it is advisable to take all precautions that can secure it from being spoiled.
to 2| hours. More if very large.
TO ROAST A LEG OF MUTTON.
Records on this page
To Roast a Haunch of MuttonRoast Saddle of MuttonTo Roast a Leg of MuttonBraised Leg of Mutton