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To Roast a Haunch of Mutton
From Modern cookery, in all its branches, 1884
Serves 8
Serve with good quality meat for best results.
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
Nutrition per serving
193Calories
6 gProtein
31 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein5.6 g
Carbohydrates31 g
Fiber0.7 g
Sugars13 g
Total Fat5.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium303 mg
Potassium146 mg
Calcium10 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate37 mcg
Choline2.6 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 223. The excerpt below is the record exactly as published.
TO ROAST A HAUNCH OF MUTTON, f This joint should be well kept, and when the larder-accommodations of a house not are good, the butcher should be requested to hang it the proper time. Roast it carefully at a large sound fire, and let it remain at a considerable distance for at least a couple of hours ; then draw it nearer, but never sufficiently so to burn or injure the fat. Keep it constantly basted ; flour it soon after it is laid to the fire, instead of frothing it, as this latter mode is not generally relished, though fashion is in its favour. In from three and a half to four hours, the haunch will be done, and it will require something less of * Many years since, these “ saddle-lack ” cutlets were supplied to us by a country butcher, and though of very fine South Down mutton, had no particular importance attached to them, nor were they considered as remarkably new. i We recommend Liebeg’s directions for roasting (page 171), to be applied here, and for the joints which follow. chap, xil] MUTTON* 235 time when not kept back at first, as we have advised. Serve it with a good Espagnole , or with plain mutton-gravy and currant-jelly
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Cook this with the app: pantry check, scaling, and the assistant.