Mutton Rumps a-la-braise

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

for braising

fix mutton rumps
half a pint of good gravy
a gill of white wine
an onion stuck with cloves
a little salt
chyan pepper

for thickening the gravy

a little butter rolled in flour
a spoonful of browning
the juice of half a lemon

for garnish

for variety

fix kidnies

Instructions (11)

Boil fix mutton rumps for fifteen minutes in water.
Take them out, and cut them into two.
Put them into a stew-pan, with half a pint of good gravy, a gill of white wine, an onion stuck with cloves, and a little salt and chyan pepper.
Cover them close, and stew them till they are tender.
Take them and the onion out.
Thicken the gravy with a little butter rolled in flour, a spoonful of browning, and the juice of half a lemon.
Boil it up till it is smooth, but not too thick.
Then put in your rumps, give them a shake or two, and dish them up hot.
Garnish with horse-radish and beet-root.

For variety

Leave the rumps whole, and lard fix kidnies on one side, and do them the same as the rumps, only not boil them.
Put the rumps in the middle of the dish, and kidnies round them, with the sauce over all.

Original Text

Mutton Rumps a-la-braise.
BOIL fix mutton rumps for fifteen minutes in water; then take them out, and cut them into two, and put them into a stew-pan, with half a pint of good gravy, a gill of white wine, an onion stuck with cloves, and a little salt and chyan pepper. Cover them close, and stew them till they are tender. Take them and the onion out, and thicken the gravy with a little butter rolled in flour, a spoonful of browning, and the juice of half a lemon. Boil it up till it is smooth, but not too thick. Then put in your rumps, give them a shake or two, and dish them up hot. Garnish with horse-radish and beet-root. For variety, you may leave the rumps whole, and lard fix kidnies on one side, and do them the same as the rumps, only not boil them, and put the rumps in the middle of the dish, and kidnies round them, with the sauce over all.

Notes

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