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Loin of Mutton a la Venaison
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Currant jelly should be served with it.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 22. The excerpt below is the record exactly as published.
Loin of Mutton a la Venaison. Take the skin off a loin of mutton of about 61bs. weight and flour it; put it into a stewpan, lean end downwards, with a pint and a half of water, an onion, stuck with eight or ten cloves, a little salt, whole pepper and allspice, 6 corns of each. Let it stew gently for an hour and a quarter, then turn it fat downwards; add 2 small glasses of port wine, 49 IN AID OF THE FUND FOR THE REMOVAL OF 2 teaspoonfuls of walnut pickle, 2 of anchovy
Cook this with the app: pantry check, scaling, and the assistant.