Mutton Rumps

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

for marinating

Mutton Rumps ↝ Emu, full rump, raw [Poultry Products]
the marinate liquor

for frying

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
breadcrumb ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
boiling lard ↝ Lard [Fats and Oils]

for sauce

a very good-seasoned cullis sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (5)

Clean and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night.
Then pass them in butter till nearly done.
Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them.
Fry them gently in boiling lard till done, and of a nice colour.
Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it.

Original Text

Mutton Rumps marinated.

Clean and cut the rumps of an equal length, and lay them in a pan and the marinate liquor for a whole night; then pass them in butter till nearly done. Lay them on a dish to cool, wash them over with yolk of egg, and breadcrumb them. Fry them gently in boiling lard till done,[49] and of a nice colour. Drain them dry, and serve them up with a very good-seasoned cullis sauce and ketchup in it.

N. B. In the same manner may be done mutton steaks.

Notes

—