Saddle of Mutton (Quadrado de Carneiro)

Ingredients

• Saddle of mutton
• 2 quarts port wine
• 2 cups meat broth
• 2 cups wine vinegar
• 6 cloves
• 2 bay leaves
• 6 allspice
• 6 peppercorns
• 2 onions, sliced
• 2 carrots, chopped
• 1 young turnip, chopped
• 1 garlic clove, crushed
• Salt
• Currant jelly

Method

1. 1

   Have saddle nicely trimmed, but leave on the tail.

2. 2

   Boil all ingredients together 10 minutes, except meat, salt, and jelly.

3. 3

   Lay saddle in a deep bowl and pour the boiling mixture over.

4. 4

   Let stand 4-5 days, turning occasionally.

5. 5

   Take saddle out of the marinade, and dry thoroughly; rub with salt; wrap in oiled paper.

6. 6

   Cook on a spit before an open fire, or under a slow gas grill.

7. 7

   Finish grilling and take up.

8. 8

   Mix strained marinade with drippings and currant jelly to taste and serve in a boat.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 105. The excerpt below is the record exactly as published.

SADDLE OF MUTTON (Quadrado de Carneiro) Saddle of mutton 2 quarts port wine 2 cups meat broth 2 cups wine vinegar 6 cloves 2 bay leaves 6 allspice 6 peppercorns 2 onions, sliced 2 carrots, chopped 1 young turnip, chopped 1 garlic clove, crushed Salt Currant jelly

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