The Cavalier’s Broil
A historical recipe from Modern cookery for private families, by Eliza Acton (1882).
A historical recipe
Modern cookery for private families, by Eliza Acton (1882). Project Gutenberg eBook #72482.
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 Modern cookery for private families, by Eliza Acton (1882). Digitised by Project Gutenberg, eBook #72482 (https://www.gutenberg.org/ebooks/72482). 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.
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Ingredients
Method
- Half roast or stew, or parboil, a small, or moderate-sized shoulder of mutton;
- lift it into a hot dish, score it on both sides down to the bone, season it well with fine salt and cayenne or pepper, and finish cooking it upon the gridiron over a brisk fire.
- Skim the fat from any gravy that may have flowed from it, and keep the dish which contains it quite hot to receive the joint again.
- Warm a cupful of pickled mushrooms, let a part of them be minced, and strew them over the broil when it is ready to be served;
- arrange the remainder round it, and send it instantly to table.
- The reader will scarcely need to be told that this is an excellent dish.