Loin of Mutton. No. 1. Boned and Stewed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Take out the bones without entirely dividing the meat.
  2. Take out the kidney on inside fat, and, if the mutton be very fat, some of the outside fat must be taken off also.
  3. After it is boned, rub it over with about 1/2 oz. of coarse sugar and a glass of port wine, in which liquor it must be rubbed daily for 3 or 4 days.
  4. When ready to be dressed, skewer it in a good shape and fry it to brown only.
  5. Then put it into a stewpan with 1 qt. of water, or broth or weak gravy which is certainly better.
  6. Add a little mace, 2 or 3
Original Text
Loin of Mutton. No. 1. Boned and Stewed. Take out the bones without entirely dividing the meat. Take out the kidney on inside fat, and, if the mutton be very fat, some of the outside fat must be taken off also. After it is boned, rub it over with about 1/2 oz. of coarse sugar and a glass of port wine, in which liquor it must be rubbed daily for 3 or 4 days. When ready to be dressed, skewer it in a good shape and fry it to brown only. Then put it into a stewpan with 1 qt. of water, or broth or weak gravy which is certainly better. Add a little mace, 2 or 3
Notes
—