Loin of Mutton. No. 5. “Stoved.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for beef variation
Instructions (10)
  1. Butter the braising pan or rub it with dripping.
  2. Trim the loin of mutton and put it in with a teacupful of stock.
  3. Cook slowly, after just coming to the boil, for 2 1/2 hours.
  4. Turn it now and again, but leave it mostly right side up.
  5. Leave the lid of the pan on tight.
  6. You may add cut vegetables, but that makes it less like a roast and more like stewed meat.
  7. It is better without vegetables.
Beef Variation
  1. Cook beef similarly with water, instead of stock.
  2. Add raw onions, carrot, celery, and a bit of turnip, all roughly cut as if to make soup.
  3. Use any beef braising liquor you have, cleared and strained as gravy.
Original Text
Loin of Mutton. No. 5. “Stoved.” (L. Emslie. 1889.) Butter the braising pan or rub it with dripping; trim the loin of mutton and put it in with a teacupful of stock, to cook slowly, after just coming to the boil, 2 1/2 hours. Turn it now and again, but leave it mostly right side up, and leave the lid of the pan on tight. You may add cut vegetables, but that makes it less like a roast and more like stewed meat. It is better without vegetables. Beef similarly cooked is done with water, instead of stock, and with raw onions, carrot, celery, and a bit of turnip, all roughly cut as if to make soup; use any beef braising liquor you have, cleared and strained as gravy.
Notes
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