MUTTON (No. 23)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

good eight-tooth, i. e. four years old mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
Nos. 329 and 346
Nos. 329 and 346
The leg, haunch, and saddle ↝ Frog legs, raw [Finfish and Shellfish Products]
The leg, haunch, and saddle
The leg, haunch, and saddle
No. 1
No. 493

Instructions (3)

As beef requires a large, sound fire, mutton must have a brisk and sharp one.
If you wish to have mutton tender, it should be hung almost as long as it will keep.
If you think your mutton will not be tender enough to do honour to the spit, dress it as a “gigot de sept heures.”

Original Text

MUTTON.124-*—(No. 23.)

As beef requires a large, sound fire, mutton must have a brisk and sharp one. If you wish to have mutton tender, it should be hung almost as long as it will keep;124-† and then[125] good eight-tooth, i. e. four years old mutton, is as good eating as venison, if it is accompanied by Nos. 329 and 346.

The leg, haunch, and saddle will be the better for being hung up in a cool airy place for four or five days at least; in temperate weather, a week; in cold weather, ten days.

If you think your mutton will not be tender enough to do honour to the spit, dress it as a “gigot de sept heures.” See N.B. to No. 1 and No. 493.

Notes

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