Haunch of Mutton, Roast

Ingredients

• haunch of mutton
• baste with butter
• pour the dripping from the pan
• a little boiling broth
• currant jelly, or currant-jelly sauce

Method

1. 1

   Skin the loin, cover the joint with white paper or with a paste of flour and water.

2. 2

   Put it before a good fire for the first half hour, basting frequently with dripping.

3. 3

   When within half an hour of being done, take off the covering, and brown slightly.

4. 4

   Dredge the haunch with flour, and baste with butter; but first pour the dripping from the pan.

5. 5

   Make a gravy in the pan with what has dripped from the meat, and a little boiling broth made from the trimmings; salt and pepper.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 50. The excerpt below is the record exactly as published.

Haunch of Mutton, Roast. — Skin the loin, cover the joint with white paper, or with a paste of flour and water. Put it before a good fire for the first ^ hour, basting frequently with dripping. When within J hour of being done, take off the covering, and brown slightly. Dredge the haunch with flour, and baste with butter ; but first pour the dripping from the pan. Make a gravy in the pan with what has dripped from the meat, and a little boiling broth made from the trimmings ; salt and pepper. Serve currant jelly, or currant-jelly sauce

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