Roebuck, Haricot

Ingredients

• a shoulder or a neck of roebuck
• pepper and salt
• three or four carrots
• two turnips
• four onions
• as much flour as will make a stiff paste
• as much stock as will cover the roebuck

Method

1. 1

   Fry the meat until browned, then make a paste with flour and fat.

2. 2

   Gradually add stock, season, and add vegetables.

3. 3

   Simmer until done, strain and thicken the sauce with red-currant jelly and port.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1587. The excerpt below is the record exactly as published.

two turnips, four or five outer sticks of celery, a bunch of sweet herbs, a blade of mace, two cr three cloves, and half a tea-spoonful of peppercorns. Set the braisiere over a gentle tire, let its contents simmer very softly, and baste frequently till the meat is done enough. Drain it, and put it in the oven for a short time. Strain the liquor, and boil it down till thick. Baste the haunch with this until it has a bright glazed appearance, and serve as hot as possible. Garnish the dish with glazed carrots and onions. Time, three to four hours. Pro- bable cost, Is. 4d. to 2s. per pound. Sufiicient for eight or ten persons. Roebuck, Cutlets of .—Divide a neck of roebuck into cutlets, trim them neatly, flatten with a cutlet bat, and season with pepper and salt. Dip the cutlets first into clarified butter, and afterwards into bread-crumbs. Butter the bars of the gridiron, and broil the cutlets over a gentle fire, turning them frequently to pre- serve the gravy. Serve with a little piquant sauce poured round them. Time to broil the cutlets, ten to twelve minutes. Roebuck, Haricot of.— A shoulder or a neck of roebuck may be dressed thus. If the neck is chosen, divide it into thick cut- lets; or if the shoulder, cut the meat off in pieces not larger than an egg. Fry these in butter until browned, take up the meat, mix with the fat as much flour as will make a stiff paste, beat it with the back of a wooden spoon till it is smoothly and lightly coloured, and then moisten it giadually with as much stock as will cover the roebuck. Add pepper and salt, together with three or four carrots, two turni^JS, and four onions

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