Mutton Roast with Garlic

Ingredients

• a garlic bulb
• a leaf of green sage
• a joint of mutton
• pepper to taste
• salt to taste
• a quarter of a pint of beer
• the same quantity of water

Method

1. 1

   Separate garlic into cloves, wrap each in sage.

2. 2

   Beat the mutton joint, remove skin, and insert garlic.

3. 3

   Secure openings, rub with pepper and salt, and roast.

4. 4

   Baste with beer and water.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 978. The excerpt below is the record exactly as published.

salt to taste. When it has once boiled, re- move to the side of the fire, and be careful only to let it simmer for an hoirr. Fry to a nice brown three good-sized turnips previously cut into dice; put them into the.stewpan with the meat, and simmer for a couple of minutes. Arrange the ragout upon the dish, placing the turnips in the centre, and the pieces of meat round the edge. Pour the sauce over the whole, and serve very hot. Probable cost. Is. 6d. Mutton, Roast, wi*^ Garlic (a German recipe). — The acrid flavour of garlic is not much relished by English palates. We confess, with our continental neigh- bours, that it is an essential to many made dishes in the form of a soup^on only. By boiling the garlic, and repeatedly changing the water during the process, the flavour may be so mollified that few persons would disagree with us. The folio-wing German mode of cooking a leg or shoulder of mutton is ■wnth garlic in its raw state : — Separate a garlic bulb into the smallest cloves, and envelop each one in a leaf of green sage. Beat the joint — leg or shoulder ; take off the skin, and force the garlic well into the middle of the mutton by several holes made for the purpose. Secure the openings, rub the joint with pepper and salt, and roast in the usual way. Long strips of shallot are often used instead of garlic ; these are put in with the larding-pin all over the mutton. A few tarragon leaves or tarragon vinegar, a tea-spoonfiil of caraway seeds, a quarter of a pint of beer, and the same quantity of water should be put into the dripping-pan to baste the meat. Time, a quarter of an hour to the pound. Mutton, Roebuck FasMon.— Take a loin of mutton

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