Leg of Mutton a la Venison

Ingredients

• one tablespoonful of salt
• one each of celery-salt
• one each of brown sugar
• one each of black pepper
• one each of English mustard
• one each of allspice
• a teacupful of good vinegar
• a quart of boiling water
• a cup of hot water

Method

1. 1

   Rub the mutton with the salt, celery-salt, brown sugar, black pepper, English mustard, allspice, and sweet herbs.

2. 2

   Pour vinegar over the meat, cover, and refrigerate for 4-5 days, basting daily.

3. 3

   To cook, place in a kettle over boiling water, cover tightly, and stew for 4 hours.

4. 4

   Use remaining pickle to baste.

5. 5

   Make gravy by thickening the liquid with flour and straining.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 26. The excerpt below is the record exactly as published.

Leg of Mutton a la Venison. — After removing the rough fat from the mutton, lay 390 it in a deep earthen dish, and rub on thoroughly the following compound : One tablespoonful of salt, one each of celery- salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed. Then pour over the meat a teacupful of good vinegar, cover tightly, and set in a cool place four or five 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 in- verted shallow pan, and on this 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.