Mutton, Loin of, Stewed with Pickles

Ingredients

• cut off from three to four pounds of the chump end
• three large mushrooms
• half a pint of mutton gravy
• a tea-spoonful of soy
• two of chutney
• a table-spoonful of shallot vinegar
• a quarter of a pint or more of mixed pickles
• about half a grain of salt and cayenne

Method

1. 1

   Roast the loin until nearly done, pare the fat, stew mushrooms in gravy, add meat, soy, chutney, vinegar, pickles, and seasonings.

2. 2

   Keep moistened while stewing, remove fat before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 974. The excerpt below is the record exactly as published.

Mutton, Loin of, Stewed with Pickles.— Having roasted a loin of mutton until nearly done, cut oif from three to fouj- pounds of the chump end, and pare the fat to within an eighth of an inch. Put thi'oe large mushrooms into a stewpan with half a pint of mutton gravy, and stew them for a few minutes ; then put in the meat, and add a tea-spoonful of soy, two of chutney, a table-spoonful of shallot vinegar, and a quarter of a pint or more of mixed pickles

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