Mutton, to Dress a Haunch of
From Consult me, 1902
Serves 6
Ensure to dry the haunch well before roasting.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 336. The excerpt below is the record exactly as published.
a bottle of port wine ; turn it in the wine 4 or s times a day for 5 days ; dry it well with a clean cloth ; hang it up in the air with the thick end uppermost for 5 days ; dry it night and morning to keep it from being damp or musty. When it is to be roasted cover with paper and paste, as you do venison. Serve with venison sauce. It will take 4 hours roasting. MUTTON, to Dress a Haunch of. — Keep it as long as it can be preserved sweet ; wash it with warm milk and water, or vinegar, if necessary ; wash it well, lest the outside should have a bad flavour from keeping. Put a paste of coarse flour on strong paper, and fold the haunch in ; set it at a great distance from the fire, and allow propor- tional time for the paste ; don't take It off till about 35 or 40 minutes before serving, and then baste it continually. Bring the haunch nearer to the fire be- fore you take off the paste, and froth It up as you would venison. 1 A gravy must be made of ij lb. of loin of old mutton, simmered in a pint of water to half, and no seasoning but salt ; brown it with a little burnt sugar
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Cook this with the app: pantry check, scaling, and the assistant.