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Classic
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page 65
flour over it again, and brown. Serve with port wine and jelly in the gravy, or
if preferred, use one of the sauces mentioned for roast mutton.
MUTTON THAT WILL TASTE LIKE VENISON
Take a hind quarter of lamb or mutton; rub it well all over with brown sugar,
half a pint of wine, and same of vinegar. Let it stay in this pickle for a day
or two, if the weather is cold. When it is wanted, wash it, dry it, and roast
it, or it may be cut into steaks, or made into a pie like venison. Sugar is a
great preservative, and gives a finer flavor than salt, which hardens delicate
meats. Salt drains out the juices of mutton or lamb.
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