Roast Mutton k la Venaison

Ingredients

• A Christmas saddle of mutton
• Wash it well, inside and out, with vinegar.
• half a teacupful of walnut
• a glass of Madeira wine
• a tablespoonful of browned flour

Method

1. 1

   Wash the saddle of mutton with vinegar and hang it to dry.

2. 2

   Repeat this process three times a week for a fortnight.

3. 3

   When ready to cook, wipe it dry and roast, basting for the first hour with butter and water, then with gravy.

4. 4

   Roast for four hours, then remove and keep warm.

5. 5

   Skim the gravy, add walnut catsup, Madeira wine, and browned flour.

6. 6

   Boil once and serve in a sauce-boat.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 67. The excerpt below is the record exactly as published.

Roast Mutton k la Venaison. (American Recipe.) A Christmas saddle of mutton is very fine pre- pared as follows : Wash it well, inside and out, with vinegar. Do not wipe it, but hang it up to dry in a cool cellar. When the vinegar has dried off, throw a clean cloth over it, to keep out the dust. On the next day but one, take down the meat and sponge it over again with vinegar ; then put it back in its place in the cellar. Repeat this process three times a week for a fortnight, keeping the meat hung in a cold place, and covered, except while you are washing it. When you are ready to cook it, wipe it with a MUTTON. 159 dry cloth, but do not wash it. Roast, basting for the first hour with butter and water and afterwards with the gravy. A large saddle of mutton will require four hours to roast. When it is done, remove to a dish, and cover to keep it hot. Skim the gravy, and add half a teacupful of walnut, mushroom, or tomato catsup, a glass of Madeira wine, and a table- spoonful of browned flou

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