To Roast Mutton, Venison Fashion. — Take a hind quarter
of fat mutton, and cut it like a haunch ; lay it in a pan with
the back side down ; pour a bottle of red wine over it, and
let it lie twenty-four hours ; then spit it and baste it with
the same liquor, and butter all the time it is roasting at
a good quick fire; two hours and a half will do it.
Have a little good gravy in a boat, and currant jelly in
another. A good fat neck of mutton eats finely done
thus.
RECIPES, OLD AND NEW 269
A Shoulder or Leg of Mutton Stuffed. — Stuff with mutton
suet, salt, pepper, nutmeg, grated bread, and yolks of eggs ;
then stick it all over with cloves and roast it. When about
half done, cut off some of the under side of the fleshy end
in little bits ; put these into a pipkin with a pint of oysters,
liquor and all, a little salt and mace, and J pint of hot
water; stew them till half the liquor is wasted, then put in
a piece of butter rolled in flour, shake all together, and
when the mutton is done take it up ; pour the sauce over
it and send to table.
To Roll a Breast of Mutton. — First bone the mutton,
then make a savoury forced meat for it, and wash it over
with the batter of eggs, then spread the forced meat on if,
roll it in a collar, and bind it with packthread, then roast
it ; put under it a regalia of cucumbers.
To Roast Veal. — Paper the udder of the fillet, and the
back of the loin to prevent scorching; lay the meat at
some distance from the fire at first, baste it well with
butter and dust it with flour, then draw it nearer the fire,
and a little before you take it up baste it again. The
breast must be roasted with the caul on, and the sweet
bread skewered on the back side. It is proper to have a
toast nicely baked laid in the dish with the loin. Garnish
with lemon and barberries. Most people stuff the fillet
and shoulder thus : Take about i Ib. of grated bread, J Ib.
of suet, some parsley shred fine, thyme, marjoram or savory,
a small onion, a little grated nutmeg, lemon peel, pepper
and salt, and mix well together with whites and yolks of
eggs ; put half in the udder, and the rest in the holes from
which the bones were taken.
To Roast Pork. — Pork requires more cooking than other
270 OUR VIANDS
meat, and it is best to sprinkle it with a little salt the night
before you use it, except on the rind, which must never be
salted. The best way to roast a leg is to parboil, then take
off the skin and lay it down ; baste it with butter; then take
a little pepper and salt, a little sage shred fine, bread
crumbs, and a little nutmeg. Throw these all over it whilst
it is roasting ; then put a little drawn gravy into the dish
with the crumbs that drop from it. Some stuff the knuckle
with sage and onions, and serve with apple sauce. This is
called a mock goose.
Our viands
1893Page 135
Presented as published in 1893. 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
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To Roast Mutton, Venison Fashion. — Take a hind quarter
of fat mutton, and cut it like a haunch ; lay it in a pan with
the back side down ; pour a bottle of red wine over it, and
let it lie twenty-four hours ; then spit it and baste it with
the same liquor, and butter all the time it is roasting at
a good quick fire; two hours and a half will do it.
Have a little good gravy in a boat, and currant jelly in
another. A good fat neck of mutton eats finely done
thus.
RECIPES, OLD AND NEW 269
A Shoulder or Leg of Mutton Stuffed. — Stuff with mutton
suet, salt, pepper, nutmeg, grated bread, and yolks of eggs ;
then stick it all over with cloves and roast it. When about
half done, cut off some of the under side of the fleshy end
in little bits ; put these into a pipkin with a pint of oysters,
liquor and all, a little salt and mace, and J pint of hot
water; stew them till half the liquor is wasted, then put in
a piece of butter rolled in flour, shake all together, and
when the mutton is done take it up ; pour the sauce over
it and send to table.
To Roll a Breast of Mutton. — First bone the mutton,
then make a savoury forced meat for it, and wash it over
with the batter of eggs, then spread the forced meat on if,
roll it in a collar, and bind it with packthread, then roast
it ; put under it a regalia of cucumbers.
To Roast Veal. — Paper the udder of the fillet, and the
back of the loin to prevent scorching; lay the meat at
some distance from the fire at first, baste it well with
butter and dust it with flour, then draw it nearer the fire,
and a little before you take it up baste it again. The
breast must be roasted with the caul on, and the sweet
bread skewered on the back side. It is proper to have a
toast nicely baked laid in the dish with the loin. Garnish
with lemon and barberries. Most people stuff the fillet
and shoulder thus : Take about i Ib. of grated bread, J Ib.
of suet, some parsley shred fine, thyme, marjoram or savory,
a small onion, a little grated nutmeg, lemon peel, pepper
and salt, and mix well together with whites and yolks of
eggs ; put half in the udder, and the rest in the holes from
which the bones were taken.
To Roast Pork. — Pork requires more cooking than other
270 OUR VIANDS
meat, and it is best to sprinkle it with a little salt the night
before you use it, except on the rind, which must never be
salted. The best way to roast a leg is to parboil, then take
off the skin and lay it down ; baste it with butter; then take
a little pepper and salt, a little sage shred fine, bread
crumbs, and a little nutmeg. Throw these all over it whilst
it is roasting ; then put a little drawn gravy into the dish
with the crumbs that drop from it. Some stuff the knuckle
with sage and onions, and serve with apple sauce. This is
called a mock goose.