Mutton, Loin of. Cooked like Venison
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about three hours. Cost: 10d. per pound.
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 973. The excerpt below is the record exactly as published.
tton, Loin of. Cooked like Veni- son.— A loin of mutton may be made to eat like venison by boiling down a woodcock or snipe which has hung so long to be thought too liigh for roasting, and using the gravy to moisten the mutton stew. The mutton should have been well kept. Take off the skin and some of the fat, bono, and put it into a stewpan with the gravy, and the same quantity of port wine, an onion, a few peppercorns, half a tea-spoon- ful of minced herbs, and a sprig of parsley
Cook this with the app: pantry check, scaling, and the assistant.