Mutton that will Taste like Venison
From La cuisine creole, 1885
Sugar preserves and enhances flavor.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 28. The excerpt below is the record exactly as published.
a hînd quarter of lamb or mutton ; rub it well ail over with brown sugar, half a pint of wine, and same of vinegar
Cook this with the app: pantry check, scaling, and the assistant.