Grilled Mutton with Piquant Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Mutton

a leg of mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]

Seasoning for Mutton

mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
finely chopped eschalot
parsley ↝ Parsley, raw [Not included in a food category]
bayleaf
thyme ↝ Thyme, fresh [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]

For serving

fried potato chips ↝ Potato chips, NFS [Potato chips]
piquant sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Cut straight through the thick end of a leg of mutton into one and a half inch slices.
Season these with mignonette pepper, finely chopped eschalot, parsley, bayleaf, and thyme, a little salt, and salad oil.
Let the meat lie in the seasoning for an hour before cooking.
Grill or broil them for twelve to fifteen minutes.
Dish on a pile of fried potato chips with piquant sauce round.
Serve very hot.

Original Text

Grilled Mutton with Piquant Sauce.
(Tranches de Mouton grillées. Sauce Piquante.)
Cut straight through the thick end of a leg of mutton into one and a half inch slices, season these with mignonette pepper, finely chopped eschalot, parsley, bayleaf, and thyme, a little salt, and salad oil; let the meat lie in the seasoning for an hour before cooking, then grill or broil them for twelve to fifteen minutes, and dish on a pile of fried potato chips with piquant sauce round, and serve very hot.

Notes

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