Braised Loin of Mutton with Mushrooms

Ingredients

• 3 lbs. boned loin of mutton
• 1 head of celery
• Bunch of sweet herbs
• 12 button mushrooms
• 1 small turnip
• 2 or three cloves
• 1 sprig of parsley
• 1 oz. flour
• 1 oz. dripping
• ½ gill gravy
• Pepper, salt and cayenne to taste
• 1 carrot

Method

1. 1

   Rub the meat with salt, pepper, and cayenne, roll it up, and tie with tape.

2. 2

   Cut up the vegetables, lay them in a stew-pan with herbs and parsley, place the mutton on top, cover with water, and simmer slowly for 1½ to 2 hours.

3. 3

   Brown the mutton in a baking tin with a little gravy.

4. 4

   Strain the gravy, skim off the fat, heat dripping in a saucepan, add flour, let it brown, then add gravy gradually, pepper, salt, and mushrooms, boil for 8 minutes.

5. 5

   Dish the mutton with gravy and mushrooms.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 30. The excerpt below is the record exactly as published.

BRAISED LOIN OF MUTTON WITH MUSHROOMS. Longe de Mouton Braised , aux Champignons. 3 lbs. boned loiu of mutton. 1 head of celery. Bunch of sweet herbs. 12 button mushrooms. 1 small turnip. 2 or three cloves. 1 sprig of parsley. 1 oz. flour. 1 oz. dripping. Water ; £ gill gravy. Pepper, salt and cayenne to taste. 1 carrot

Cook this with the app: pantry check, scaling, and the assistant.