A Basque of Mutton

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
for the basque
to serve
Instructions (8)
  1. Take the caul of a leg of veal, and put it into a copper dish about the size of a small punch bowl.
  2. Take the lean part of a leg of mutton that has been kept a week, and chop it exceeding small.
  3. Take half its weight in beef marrow, the crumb of a penny loaf, the rind of half a lemon grated, half a pint of red wine, two anchovies, and the yolks of four egg.
  4. Mix all together with the mutton, as you would sausage-meat, and lay it in the caul in the middle of the dish.
  5. Fasten the caul, bake it in a quick oven.
  6. When it comes out, lay your dish upside down, and turn the whole out.
  7. Pour over it brown gravy, and serve it to table with sweet sauce.
  8. Garnish with pickles.
Original Text
A Basque of Mutton. TAKE the caul of a leg of veal, and put it into a copper dish about the size of a small punch bowl. Then take the lean part of a leg of mutton that has been kept a week, and chop it exceeding small; take half its weight in beef marrow, the crumb of a penny loaf; the rind of half a lemon grated, half a pint of red wine, two anchovies, and the yolks of four egg. Mix all together with the mutton, as you would sausage-meat, and lay it in the caul in the middle of the dish. Fasten the caul, bake it in a quick oven, and when it comes out, lay your dish upside down, and turn the whole out. Pour over it brown gravy, and serve it to table with sweet sauce. Garnish with pickles.
Notes
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