Roebuck, Jugged

Ingredients

• a breast of roebuck
• three or four slices of good bacon
• in butter
• flour to make a roux
• four or five onions
• half a dozen cloves
• three or four inches of thin lemon-rind
• a bunch of sweet herbs
• a little pepper
• a little salt
• a few mushrooms may be added if liked

Method

1. 1

   Cut the breast of roebuck into small chops, fry with bacon in butter until browned.

2. 2

   Pour off liquor, mix flour to make a roux, moisten with stock to cover roebuck.

3. 3

   Add onions with cloves, lemon rind, herbs, pepper, and salt.

4. 4

   Put in a stewpan, cover tightly, boil, then simmer until done.

5. 5

   Serve meat on a dish with vegetables and sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1589. The excerpt below is the record exactly as published.

Roebuck, Jugged. — • Cut a breast of roebuck into small chops, fry these with three or four slices of good bacon in butter till they are lightly browned, then pour off the liquor, and mix flour with it to make a roux {see Roux) . Moisten this with as much good stock as will cover the pieces of roebuck, and add four or five onions with half a dozen cloves stuck in them, three or four inches of thin lemon-rind, a bunch of sweet herbs, and a little pepper and salt ; a few mushrooms may be added if liked. Put all into a stewpan, cover closely that no steam may escape, and when the liquor has boiled, draw the pan to the side, and let its con- tents simmer gently until done enough. Put the meat on a dish, arrange the vegetables roimd it, pour the sauce over, and serve very hot. Time to simmer the meat, about two hours. Probable cost. Is. 4d. to 2s. per pound. Roebuck, Minced. — Take the remains of a dressed leg of roebuck. Remove all fat, skin, and gristle ; mince the meat finely, and mix it with the remains of the poivrade sauce [see Roebuck, Haunch of, Marinaded). If there is none left, make a little ; a pint will be sufficient for a pound of mince. Heat all gently together ^vithout allowing the sauce to boil, and serve garnished with poached eggs. Time to warm the mince, a few minutes. Roebuck, Roast. — Take a leg of roebuck, saw away the shank bones, and pare off about four inches of the top skin. Lard the bare place closely and evenly with thin strips of fat bacon. Wrap the leg in buttered paper, leaving both ends open, put it down before a clear fire, and roast it till done enough. About ten minutes before it is taken down, remove the paper and sprinkle a little salt

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