Mutton Baked Like Venison
From The closet of Sir Kenelm Digby Knight opened, 1910
This method is also good for venison.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 124. The excerpt below is the record exactly as published.
MUTTON BAKED LIKE VENISON, SOAK- ING EITHER IN THEIR BLOOD Take a large fat loin of Mutton (or two) boned after the manner of Venison. Season it well to your taste with Pepper and Salt. Then lay it to steep all night in enough of the sheep's blood, to cover it over, and soak well into it. Then lay it into the past, with all the clotted thick blood, under it, upon it, and hanging about it. You may season the blood with Pepper and Salt, before you lay the meat in it. But though you do not, it will not be amiss, so as the meat be seasoned high enough. Then bake it as you do an ordinary Pasty ; and you may put gravy of Mutton or strong broth
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Cook this with the app: pantry check, scaling, and the assistant.