A Fine Sauce for Roast Mutton
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Mix a little port wine in some gravy, two table-spoonfuls of vinegar, one of oil, a shalot minced, and a spoonful of mustard, just before the mutton is served, pour the sauce over it, then sprinkle it with fried bread crumbs, and then again baste the meat with the sauce;
- this is a fine addition to the mutton.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board
-
Pastry brush