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Classic
Cook Books
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page 71
To dress Haunch of Mutton.
Keep it as long as it can be preserved sweet by the different modes: let it be
washed with warm milk and water, or vinegar, if necessary; but when to be
dressed, observe to wash it. well, lest the outside should have a bad flavour
from keeping. Put a paste of coarse flour on strong paper, and fold the haunch
in: set it at a great distance from the fire, and allow proportionable time for
the paste; don't take it off till about thirty-five or forty minutes before
serving, and then baste it continually. Bring the haunch nearer to the fire
before you take off the paste, and froth it up as you would venison.
A gravy must be made of a pound and a half of loin of old mutton, simmered in a
pint of water to half, and no seasoning but salt: brown it with a little burnt
sugar, and send it up in the dish; but there should be a good deal of gravy in
the meat; for though long at the fire, the distance and covering will prevent
its roasting out.
Serve with currant-jelly sauce.
To roast a Saddle of Mutton.
Let it be well kept first. Raise the skin, and then skewer it on again; take it
off a quarter of an hour before serving, sprinkle it with some salt, baste it,
and dredge it well with flour. The rump should be split, and skewered back on
each side. The joint may be large or small according to the company: it is the
most elegant if the latter. Being broad it requires a high and strong fire.
Fillet of Mutton braised.
Take off the chump end of the loin, butter some paper, and put over it, and then
a paste as for venison; roast it two hours. Don't let it be the least brown.
Have ready some French beans boiled and drained on a sieve; and while the mutton
is being glazed, give them one heat-up in gravy, and lay them on the dish with
the meat over them.
Harrico.
Take off some of the fat, and cut the middle or best end of the neck into rather
thin steaks; flour and fry
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