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Loin of Mutton in the Pot

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Put in an earthenware pot three shallots, finely minced;
  2. take a bit of garlic, cut it close and rub it round the side of the pot;
  3. put in as well a lump of butter, pepper and salt, and some rather fat gravy.
  4. Divide the loin and put six chops in to simmer for three quarters of an hour on a moderate fire, covering the pot with the lid.
  5. Before you serve it, stir in a little lemon juice and stir up the sauce.
  6. To be served with Cauliflower à la Aerschot as follows: Cut your cauliflower into medium pieces, seeing that it is very clean, while you have some salted water boiling up.
  7. Put in the pieces, boil till tender, then drain them on a sieve.
  8. Put leaves and trimming of the vegetable into the pot to simmer and serve as basis for a vegetable soup.
  9. Make a good white sauce, adding the yolk of an egg, and flavoring it with nutmeg.
  10. Put the vegetable on a dish and pour over the sauce, letting it stand for a few moments by the fire before it is eaten.
  11. [Madame Herman Noppen.]