St. Menehout

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 (19)
for the mutton
for the stewing liquid and aromatics
Instructions (13)
  1. Take the hind saddle of mutton, take off the skin.
  2. Lard it with bacon.
  3. Season it with pepper, salt, mace, cloves beat, and nutmeg, sweet-herbs, young onions, and parsley, all chopped fine.
  4. Take a large oval or a large gravy-pan, lay layers of bacon, and then layers of beef all over the bottom.
  5. Lay in the mutton.
  6. Then lay layers of bacon on the mutton, and then a layer of beef.
  7. Put in a pint of wine, and as much good gravy as will stew it.
  8. Put in a bay-leaf, and two or three shallots.
  9. Cover it close, put fire over and under it, if you have a close pan, and let it stand stewing for two hours.
  10. When done, take it out, strew crumbs of bread all over it, and put it into the oven to brown.
  11. Strain the gravy it was stewed in, and boil it till there is just enough for sauce.
  12. Lay the mutton into a dish, pour the sauce to it, and send it up.
  13. You must brown it before a fire, if you have not an oven.
Original Text
Another French way, called St. Menehout. TAKE the hind saddle of mutton, take off the skin, lard it with bacon, season it with pepper, salt, mace, cloves beat, and nutmeg, sweet-herbs, young onions, and parsley, all chopped fine; take a large oval or a large gravy-pan, lay layers of bacon, and then layers of beef all over the bottom, lay in the mutton, then lay layers of bacon on the mutton, and then a layer of beef, put in a pint of wine, and as much good gravy as will stew it, put in a bay-leaf, and two or three shallots, cover it close, put fire over and under it, if you have a close pan, and let it stand stewing for two hours; when done, take it out, strew crumbs of bread all over it, and put it into the oven to brown, strain the gravy it was stewed in, and boil it till there is just enough for sauce, lay the mutton into a dish, pour the sauce to it, and send it up. You must brown it before a fire, if you have not an oven,
Notes
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