Mrs Beetons Meat Recipes Revisited
Rolled Loin of Mutton
(Very Excellent)
2.7kg (6lb) Loin of Mutton, (approx.)
Forcemeat
1 glass Port Wine
2 tbsp Mushroom Ketchup
6 Cloves
½ tsp Pepper
¼ tsp Ground Allspice
¼ tsp Mace
¼ tsp Nutmeg
Mushrooms (optional)
Bone the meat, sprinkle with pepper, mace, cloves, allspice and nutmeg, all of which must be ground very finely.
Allow it to stand for a day.
Cover the meat with forcemeat and roll and bind it up firmly.
Half bake it in a slow oven, allow to go cold.
Remove the fat and put the gravy into a saucepan
Flour the meat, put it in the gravy and stew it until perfectly tender.
Remove the meat, unbind it, add to the port wine and ketchup, allow to boil and pour over the meat.
Serve with redcurrant jelly, and a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
Time:1-1½ hour to bake the meat, 1-½ hour to stew gently.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note: This joint will be found very nice if rolled and stuffed, as here directed and plainly roasted.
It should be well basted and served with a good gravy and currant jelly.
ROLLED LOIN OF MUTTON
(Very Excellent)
729. INGREDIENTS - About 6 lbs. of a loin of mutton, 1/2 teaspoonful of pepper, 1/4 teaspoonful of pounded allspice, 1/4 teaspoonful of mace, 1/4 teaspoonful of nutmeg, 6 cloves, forcemeat No. 417, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.
Mode - Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat by recipe No. 417, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
Time - 1-1/2 hour to bake the meat, 1-1/2 hour to stew gently.
Average cost, 4s. 9d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note - This joint will be found very nice if rolled and stuffed, as here directed, and plainly roasted. It should be well basted, and served with a good gravy and currant jelly.
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