Leg of Mutton a la Venison

Ingredients

• the leg of mutton
• One tablespoonful of salt
• one each of celery-salt
• brown sugar
• black pepper
• English mustard
• allspice
• some sweet herbs
• a teacup of good vinegar
• a quart of boiling water
• a cup of hot water

Method

1. 1

   Rub the mutton with salt and spices, cover with vinegar, and marinate for 4-5 days.

2. 2

   Stew in boiling water for 4 hours without letting the water touch the meat.

3. 3

   Thicken the remaining liquid with flour for serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 85. The excerpt below is the record exactly as published.

the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half of a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning it with salt and pepper 132 MEATS. as soon as it begins to be tender. When cooked strain the gravy, thicken with a spoonful of flour (it should be quite brown), pour some of it over the meat and send the remainder to the table in a tureen, to be served with the mutton when carved. Garnish the dish around the leg with pota- toes cut in the shape of olives and fried a light brown in butter. LEG 'OF MUTTON A LA VENISON. Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following; One tablespoonful of salt, one each of celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good vinegar, cover tightly, and set in a cool place four or flve days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water

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