Marinated Loin of Mutton

Ingredients

• a breakfast-cupful of salad oil
• two onions
• a carrot
• whole peppers
• salt
• chopped parsley
• a tea-spoonful of powdered dried sweet herbs

Method

1. 1

   Trim the loin and marinate in oil, onions, carrot, peppers, salt, parsley, and herbs from morning until roasting time.

2. 2

   Pack the joint with vegetables in oiled paper and roast, basting with marinade oil.

3. 3

   Remove paper near the end, baste with melted butter, and serve with other vegetables.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 59. The excerpt below is the record exactly as published.

salt : let it simmer gently for an hour. Tui'n the meat, add a couple of onions, and (says Gouffe) a gill of brandy, let the pan simmer for an hour more, — keeping live coals on the lid throughout the pro- cess,— and the braise will be complete. Lift out the joint, and keep it on a hot dish, whilst you strain off the gravy remaining in the stew-pan, — it vrill be half the amount you originally poured in, but much stronger. You can now send up the joint with the gravy jilainly poui^ed round it ; or you can pass the vegetables, with which the meat was braised, through the sieve, thicken thegra\'y, and add the pulp of the vegetables to it. In this manner you can successfully di^ess a leg of mutton, a loin of mutton, a small sirloin, a piece of the ribs or a fillet of beef, in fact all small joints. Larding with strips of fat bacon will vastly improve the braise, especially when the meat is very lean, and if you can make some strong broth from any meat and bones, or if you can spare a little stock from the soup-kettle, you need not bone the joint. The vegetables, &c., should, in this case, be boiled in the stock separately, wine should be added to flavour it, and the joint should be cooked in the mirepoix thus made. 106 CULINARY JOTTIXGS FOR MADRAS. Poultry, ducks, and geese, are far better braised than roasted, unless you keep a fowl-yard of your own, and feed and kill the birds at home. To braise poultry well, you must make the gravy from the giblets, and trimmings of the birds, assisted by a little gravy-meat. In fact all braises are better if you help the gravy with a little extra meat. The French throw in a glass or two of light white wine when braising poultry, and Madeira or Marsala is a sterling aid in cooking mutton or beef in this method. A slice of bacon is very effective with all braised meat. If you must roast your little joint, see that it is not spitted, — that is, thrust through by the spit ; with a little care, a small Indian joint can easily be tied to it. Do not let your cook use coarse wooden skewers, but make him tie a joint into a shape, for every stab inflicted in it, will rob the piece of meat of its juiciness. Tastes vary so strangely as to the " doing" of meat, that it is impossible to give a rule for roasting. It is, however, essential to use an equal fire throughout the process, and to guard against cooking the outside too fast. Frequent basting is a sine qua non, and you should dredge a little flour over the meat to finish wdth, to produce a crisp, brown, frothy surface. You should preserve the fat of your sirloin, or loin of mutton, by tying over it a wrapper of buttered paper. The French place their small joints in marinade, a cus- tom I strongly advocate for the poor meat of this country, when you intend to roast or grill it. Here is their method of cooking a loin of mutton en iiapillote : — Trim the loin nicely, and let it lie from morning till roasting time 671 marinade, composed of a breakfast-cupful of salad oil, two onions, and a carrot, sliced fine as for Julienne, with some whole peppers, salt, chopped parsley, and a ROASTING AND BRAISING. 107 tea-spoonful of powdered di'ied sweet herbs

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