Mutton Roebuck Fashion

Ingredients

• a loin of mutton
• a pint of vinegar
• a pint of water
• half a pint of port wine
• a couple of carrots
• two large onions
• a dozen peppercorns
• two blades of mace
• some salt

Method

1. 1

   Marinate mutton in vinegar, water, port, carrots, onions, peppercorns, mace, and salt for 24 hours.

2. 2

   Drain and braise in a lined pan with bacon for three hours.

3. 3

   Glaze and serve with gravy.

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.

Mutton, Roebuck FasMon.— Take a loin of mutton that has been well hung. Eemove the fillet, skin, and cut away the fat and bones. Lay the loin in a marinade composed of equal parts of vinegar and water, to a pint of which add half a pint of port wine, a couple of carrots, and two large onions cut into quarters with a clove in each, a dozen peppercorns, two blades of mace, a bimch of herbs and parsley, some bay-leaves, and two tea-spoonfuls of salt. Wiien the mutton has lain in the marinade twenty-four hours, turn it, and let it lie until next day, then drain, and put it into a braising- pan with a little of the pickle, the pan being well lined with bacon, and more bacon being placed over the top. Stew it three hours. Glaze the meat, and serve with gravy, adding walnut ketchup and a glass of claret. Probable cost, lOd. per pound. Sufficient for six or seven persons. Mutton Rumps and Kidneys.— Trim half a dozen mutton rumps for stewing, and skin, split, and lard the same number of mutton kidneys; season them with cayenne. Put the rumps, with a pint of good mutton gravy, into a stewpan, add two onions, each stuck with two cloves, a blade of mace, a handful of button mushrooms chopped, or a spoonful of mushroom powder, with salt and pepper. Stew them in the gravy, with the stewpan closed, until the rumps are tender. Drain, and wipe them dry. Strain the gravy into another stewpan, add to it a quarter of a pound of rice, previously boiled dry as if for cvirrj', and let it get hot through while the rumps are fried. Dip them first into beaten egg yolks, and then roll them in bread-crumbs, seasoned nicely with salt, pepper, grated lemon-peel, or nutmeg, and a dessert-spoonful of thyme and parsley mixed. When of a light brown, have the kidneys ready (they should be roasted, and well basted), turn the rice into the centre of a hot dish, and arrange the rumps and kidneys round it ; or they may be served with French beans boiled in the usual way, and then warmed up in some of the gravy instead of rice. Time to stew rumps, half an hour ; to fry, ten minutes ; to roast kidneys, twenty minutes. Probable cost, about 2s. Mutton, Saddle of (a la Portugaise) .— Prepare a marinade as follows : — Boil together, in two quarts of port wine mixed with a pint of vinegar

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