Roast Mutton

Ingredients

• a gigot of mutton
• Sprinkle salt on
• a small quantity of salt and sugar
• one quart of sweet wine
• some soaked haricot beans (white)
• a lump of butter
• one onion
• a bunch of sweet herbs
• pieces of turnip boiled separately
• to be eaten with bread and plain boiled rice

Method

1. 1

   Roast mutton on a spit.

2. 2

   Blanch onions, fry in butter, and boil with wine until reduced.

3. 3

   Cook haricot beans with butter, onion, and herbs.

4. 4

   Serve mutton with puree and beans.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 255. The excerpt below is the record exactly as published.

Roast Mutton.) Sprinkle salt on a gigot of mutton, fix it on the spit, and roast in front of a clear even fire. Peel some small equal-sized onions, blanch for five minutes in boiling water, then refresh them in cold water, and leave till cool. Put the onions in a stewpan with a lump of butter, season with a small quantity of salt and sugar, and fry till browned. Pour one quart of sweet wine over, and boil them till the sauce has reduced to one and a half pints. Boil some soaked haricot beans (white) in water with butter, salt, one onion, and a bunch of sweet herbs ; when soft strain them, pass the onions and sauce through a fine hair sieve, return the puree to the saucepan, mix the beans with it, also a small lump of butter and some meat glaze. When the meat is cooked put it on a hot dish. Serve the haunch with the puree and beans in a separate dish, along with the pieces of turnip boiled separately. To be eaten with bread and plain boiled rice

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