Meat, half-roasted or under-done

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Meat preparation

half-roasted mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Stewing liquid and seasonings

half a pint of red wine ↝ Wine, red [Wine]
the same quantity of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
one anchovy
a little shalot
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a few capers ↝ Capers, canned [Spices and Herbs]

Thickening agent

butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Cut small pieces, of the size of a half-crown, of half-roasted mutton.
Put the pieces into a saucepan with red wine, gravy, one anchovy, a little shalot, whole pepper, and salt.
Let them stew a little.
Then put in the meat with a few capers.
When thoroughly hot, thicken with butter rolled in flour.

Original Text

Meat, half-roasted or under-done.

Cut small pieces, of the size of a half-crown, of half-roasted mutton, and put them into a saucepan with half a pint of red wine, the same quantity of gravy, one anchovy, a little shalot, whole pepper, and salt; let them stew a little; then put in the[126] meat with a few capers, and, when thoroughly hot, thicken with butter rolled in flour.

Notes

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