Mutton

Ingredients

• 1 stalk of celery
• 4 teaspoonful peppercorns
• A bunch of sweet herbs
• 1 oz. butter
• 1 teaspoonful salt
• ^ do. pepper
• a few grains of cayenne
• 1 turnip
• 1 carrot
• 2 or 3 cloves
• A sprig of parsley
• 1 oz. flour

Method

1. 1

   Remove the bone from the mutton, thoroughly rub it with salt, pepper, and cayenne mixed; roll up and tie into a neat roll.

2. 2

   Cut up the celery, onion, carrot, and turnip, and lay them at the bottom of a stewpan with the sweet herbs and parsley; lay the mutton on top, pour enough water to three-parts cover it, and simmer slowly for 1.5 to 2 hours.

3. 3

   Lift the mutton into a dripping tin with a few tablespoonfuls of gravy; set in a brisk oven until nicely brown.

4. 4

   Strain the gravy, skim off the fat, put the butter into a saucepan, and when brown, add the flour, then add the gravy gradually, a little pepper and salt, and about 12 button mushrooms, skinned; boil for 8 minutes; dish the mutton with the mushrooms round, and the gravy strained over.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 17. The excerpt below is the record exactly as published.

mutton 1 stalk of celery 4 teaspoonful peppercorns A bunch of sweet herbs 1 oz. butter Pepper, salt, and cayenne 1 turnip 1 carrot 2 or 3 cloves A sprig of parsley 1 oz. flour Remove the bone from the mutton, thoroughly rub it with 1 teaspoonful salt, ^ do. pepper, and a few grains of cayenne

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