Baked Meat with Claret

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Stuffing and Seasoning
Baking Liquid
Instructions (15)
  1. Boil meat until it is little more than half enough.
  2. Take it up and peel off the skin.
  3. Chop fine salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, and sweet-marjoram.
  4. Mix the chopped herbs and spices.
  5. Stuff them in great holes in the fat and lean of the meat.
  6. Spread the rest of the mixture over it, with the yolks of two eggs.
  7. Save the gravy that runs out.
  8. Add a pint of claret to the gravy.
  9. Put the meat in a deep pan.
  10. Pour the liquor (gravy and claret mixture) in.
  11. Cover the pan close.
  12. Bake for two hours.
  13. Put the meat into the dish.
  14. Pour the liquor over it.
  15. Send it to table.
Original Text
HAVING boiled it till it is little more than half enough, take it up, and peel off the skin; take salt, pepper, beaten mace, grated nutmeg, a handful of parsley, a little thyme, winter-savory, sweet-marjoram, all chopped fine and mixed, and stuff them in great holes in the fat and lean, the rest spread over it, with the yolks of two eggs; save the gravy that runs out, put to it a pint of claret, and put the meat in a deep pan, pour the liquor in, cover it close, and let it bake two hours, then put it into the dish, pour the liquor over it, and send it to table.
Notes
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