Mutton That Will Taste Like Venison
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
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- Take a hind quarter of lamb or mutton;
- rub it well all over with brown sugar, half a pint of wine, and same of vinegar.
- Let it stay in this pickle for a day or two, if the weather is cold.
- When it is wanted, wash it, dry it, and roast it, or it may be cut into steaks, or made into a pie like venison.
- Sugar is a great preservative, and gives a finer flavor than salt, which hardens delicate meats.
- Salt drains out the juices of mutton or lamb.
Plating
Cookware for this recipe
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Chef's knife