Mutton a la Venaison

Ingredients

• A loin of mutton.
• One quart of water.
• One onion.
• Three cloves.
• One pint of port wine.
• A bouquet of herbs.
• Mace.

Method

1. 1

   Bone and skin the loin of mutton, roll it up like a galantine.

2. 2

   Stew bones in water with cloves, onion, herbs, mace, and salt until reduced to a pint.

3. 3

   Strain, remove fat, put mutton in a stewpan with gravy and port wine, and stew for two hours.

4. 4

   Best made the day before.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 16. The excerpt below is the record exactly as published.

MUTTON A LA VENAISON Ingredients A loin of mutton. A bouquet of herbs. One quart of water. One onion. Three cloves. One pint of port wine. Mace.

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