Roast or Stewed Fillet of Mutton

Ingredients

• a large and well-kept leg of mutton
• a couple of ounces of butter
• a pint of gravy or broth
• two or three small onions
• a faggot of herbs
• a couple of carrots sliced
• four or five cloves
• twenty whole peppercorns

Method

1. 1

   Remove the bone from the leg, fill with forcemeat, and roast or stew.

2. 2

   If roasting, baste constantly for about 2 hours.

3. 3

   If stewing, cook for nearly 4 hours, turning every hour.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 226. The excerpt below is the record exactly as published.

ROAST OR STEWED FILLET OF MUTTON. Cut some inches from either end of a large and well-kept leg of mutton, and leave the fillet shaped like one of veal. Remove the bone, and fill the cavity with forcemeat (ISTo. 1, Chapter VIII.), which may be flavoured with a little minced eschalot, when its flavour is liked : more forcemeat may be added by detaching the skin suffi- ciently on the flap side to admit it. When thus prepared, the fillet may be roasted, and served with currant-jelly and brown gravy, or with only melted butter poured over it ; or it may be stewed gently for nearly or quite four hours, in a pint of gravy or broth, after having been floured and browned all over in a couple of ounces of butter : it must then be turned every hour that it may be equally done. Two or three small onions, a faggot of herbs, a couple of carrots sliced, four or five cloves, and twenty whole peppercorns

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