Mutton Basque

Ingredients

• caul of a leg of veal
• lean of a leg of mutton
• half its weight in beef marrow
• crumbs of a penny loaf
• yolks of four eggs
• two anchovies
• half a pint of port wine
• the rind of half a lemon

Method

1. 1

   Lay caul in a dish, chop mutton finely, mix with beef marrow, bread crumbs, egg yolks, anchovies, port wine, and lemon rind.

2. 2

   Lay mixture in caul, close it, and bake in a quick oven.

3. 3

   Turn out and serve with brown gravy and venison sauce.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 339. The excerpt below is the record exactly as published.

UTTON, Basque of. — Take the caul of a leg of veal ; lay it in a copper dish, the size of a small punch bowl ; take the lean of a leg of mutton that has been kept a week ; chop it very small ; take half its weight in beef marrow, the crumbs of a penny loaf, the yolks of four eggs, two anchovies, half a pint of port wine, the rind of half a lemon

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