Mutton (Cooked like Venison)
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with good gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 960. The excerpt below is the record exactly as published.
Mutton (Cooked like Venison).— A fillet or neck of mutton, if prepared by being well hung (in cold weather, at least seven or eight days), and then steeped for a day or two in a mixture of vinegar and red wine, three or four bay- leaves, the same of shred shallots, and half an ounce of black pepper and allspice
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