Stewed Fillet of Mutton
Mutton Fillet
600ml (1 pint) Oysters
150ml (¼ pint) Claret
Stock
Breadcrumbs
Anchovy Fillet
Onion
Horseradish (Optional)
Mushrooms (Optional)
Mace
Flour
Butter
Chop the oysters, add finely chopped onion, a few breadcrumbs, mace and pepper, mix well.
Stuff the fillet with some of this mixture and securing with string or skewers.
Form the remainder into balls.
Roast from as to give colour, but do not fully cook.
Mix a little stock, chopped onion, anchovy and claret (using a blender?) also adding the horseradish and mushrooms (if used).
Remove the fillet from the oven and transfer to a saucepan with the forcemeat balls.
Add the liquid and simmer gently until cooked.
When cooked remove the mutton and skim any fat from the cooking liquid.
Add a paste made from butter and flour to thicken the sauce.
Serve garnished with horseradish and mushrooms.
To stew a Fillet of Mutton
Take a fillet of fillet of Mutton, stuff it the same as for a shoulder, half roast it, and put it into a stew pan with a little gravy, a jill of claret, an anchovy, and a shred onion; you may put in a little horse-radish and some mushrooms; stew it over a slow fire while the Mutton is enough; take the gravy, skim off the fat, and thicken it with flour and butter; lay forc'd-meat-balls round the Mutton. Garnish your dish with horse-radish and mushrooms.
It is proper either for a side-dish or bottom dish; if you have it for a bottom-dish, cut your Mutton into two fillets.
English Housewifry - 1764
Note: This recipe has not been tested by The Foody, please read the original recipe text before attempting to cook it.
Many of such recipes do not contain exact weights and measures, or cooking temperatures, so it is advised that only experienced cooks should attempt using them.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved