The Cavalier’s Broil
From Modern cookery, in all its branches, 1884
Serves 4
This is an excellent dish.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 227. The excerpt below is the record exactly as published.
THE CAVALIER’S BROIL. Halt roast or stew, or parboil, a small, or moderate-sized shoulder of mutton ; lift it into a hot dish, score it on both sides down to the bone, season it well with fine salt and cayenne or pepper, and finish cooking it upon the gridiron over a brisk fire. Skim the fat from any gravy that may have flowed from it, and keep the dish which contains it quite hot to receive the joint again. Warm a cupful of pickled mushrooms
Cook this with the app: pantry check, scaling, and the assistant.