Mutton Haunch
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
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- Let it lie in vinegar and water a few hours before it is put to cook.
- When wanted, rub it all over with pepper and salt, and when going to put it in the oven, cover it with a paste made of flour and water, to keep in the juices while baking;
- allow fifteen minutes to each pound of mutton.
- When half done, take off the flour paste, baste the meat well and dredge flour over it.
- Half an hour before serving, stir into the pan a quarter of a pound of butter, baste the meat freely, dredge flour over it again, and brown.
- Serve with port wine and jelly in the gravy, or if preferred, use one of the sauces mentioned for roast mutton.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Pastry brush