Mutton Haunch

Ingredients

• vinegar
• water
• pepper
• salt
• a quarter of a pound of butter
• flour

Method

1. 1

   Soak in vinegar and water, season, and cover with flour paste while baking.

2. 2

   Baste and brown before serving.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

salting, let it broil gently until one side is done, LA CUISINE CREOLE. 63 then tum. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quar- ter of a pound of butter and work into it pepper and sait. When the steak îs done lay it on to ithjis sea- soned butter, keep it hot until the butter melts, turn the steak in it a f ew times, put the blood with the gravy, and serve hot, with tomato sauce or catsup. TO EOAST BEEF IN A STOVE. A fine roasting pièce of beef may, if properly man- aged, be baked in a stove so as to resemble beef roasted before a large, open fire. Prépare the méat as if for roasting, season it well with sait, pepper, and a little onion if liked. Set the méat on muffin rings, or a trivet in a dripping pan, and pour into the pan a pint or so of hot water to baste the méat with. Keep the oven hot and well closed on the méat; when it begins to bake, baste it f reely, using a long-handled spoon ; it should be basted cvery fifteen minutes; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes to each pound of méat unless you wish it very rare. Half an hour before taking it up, dredge flour thickly over it, baste freely and let it brown. Take the méat from the pan, dredge in some flour and seasoning if needed; throw into the gravy a cup of water, let it boil up once, and strain into a sauce boat or gravy tureen. LBG OF MUTTON BOILED A L^ANGLAISB. Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half ; throw in a tablespoon- 64 LA CUISINE CREOLE. fui of sait. When the mntton is done gamish wîth turnips mashed în cream, butter, pepper and sait, and send ît to table with a sauce boat of caper sauce No. 11. BOAST LEG OP MUTTON. Select a fine, fat leg, eut holes în it, and lard it with fat bacon ; season with parsley, pepper, and sait and put it to bake in a slow oven. Roast it for two hours, and serve with tomato sauce. MUTTON STUFFBD WITH MUSHROOMS. Ohop up half a pint of mushrooms, put them in a stew pan with some chopped parsley and onion, and a tablespoonf ul of grated lean, and same of fat ham ; sea- son with sait and pepper, add the yolks of four eggs, stir it ail together, and introduce it in the leg by taking out the bone or by making incisions in the mutton. Bake very brown, froth it up by dusting flour over it, and serve with a good brown gravy, in which some currant jelly is melted. Sauce No. 28 is very nice for stuflfed leg of mutton. MUTTON HAUNCH. Let it lie in vinegar and water a few hours before it is put to cook. When wanted, rub it ail over with pep- per and sait, and when going to put it in the oven, cover it with a paste made of flour and water, to keep in the juices while baking; allow flfteen minutes to each pound of mutton. When half done, take oflf the flour paste, baste the méat well and dredge flour over it. Half an hour before serving, stir into the pan a quarter of a pound of butter, baste the méat f reely, dredge flour over LA CUISINE CREOLE. 65 1 it again^ and brown. Serve with port wine and jelly in the gravy, or if preferred, use one of the sauces men- tioned for roast mutton. MUTTON THAT ^VlLL TASTB LIKB VBNISON. Take a hînd quarter of lamb or mutton ; rub it well ail over with brown sugar, half a pint of wine, and same of vinegar. Let it stay in this pickle for a day or two, if the weather is cold. When it is wanted, wash it, dry it, and roast it, or it may be eut into steaks, or made into a pie like venison. Sugar is a great preservative, and gives a finer flavor than sait, which hardens déli- cate méats. Sait drains ont the juices of mutton or lamb. 66 LA CUISINE CREOLE. POWbS AND GA/yiB. BOILED GHICKEN. Af ter the chîckens are cleaned and trussed f old them in a nîce white cloth, put them in a large stew-pan and eover them with boiling water; boil them gently, and skîm caref uUy sq long as any scum rises ; let them sîm- mer slowly as that will make them plump and white, while fast boiling will make them dark and lose flavor. When done lay them on a hot dish, and pour celery, oyster, or egg sauce over them. Serve some also in a boat, as it keeps hot longer than when poured over the fowls. Boiled tongue or ham should be served with boiled chicken. If the chicken is not very tough, an hour or an hour and a quarter is sufflcient to boil it. COUNTBY FRIED CHICKENS. Take a young, fat chicken, eut it up, pepper

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