Loin of Mutton. No. 2. Braised, “Filet de Mutton Braisé.” (Cataldi.)

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 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Trim off all the fat from a loin of mutton, bone it also if you like.
  2. Have a braising pan ready with the bottom covered with slices of bacon, onions, carrots and herbs.
  3. Put in the loin of mutton (without water) set the braising pan over a sharp fire.
  4. Let the mutton get a nice brown colour and then add about 1 pt. of gravy-stock.
  5. Let it boil first, then cover the pan and put it in the oven, or underneath a charcoal stove on charcoal ashes, which is better.
  6. If not a good colour, glaze it over with a glaze brush and put it back uncovered into the oven to glaze.
  7. Skim all fat off the gravy, strain it and serve it with potatoes “Pommes de terre à la Marquise” round it (see Vegetables).
Original Text
Loin of Mutton. No. 2. Braised, “Filet de Mutton Braisé.” (Cataldi.) Trim off all the fat from a loin of mutton, bone it also if you like. Have a braising pan ready with the bottom covered with slices of bacon, onions, carrots and herbs. Put in the loin of mutton (without water) set the braising pan over a sharp fire. Let the mutton get a nice brown colour and then add about 1 pt. of gravy-stock. Let it boil first, then cover the pan and put it in the oven, or underneath a charcoal stove on charcoal ashes, which is better. If not a good colour, glaze it over with a glaze brush and put it back uncovered into the oven to glaze. Skim all fat off the gravy, strain it and serve it with potatoes “Pommes de terre à la Marquise” round it (see Vegetables).
Notes
—