Thigh of Mutton L’diable
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
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 art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). 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
- 1 teaspoonful Cayenne pepper
- ½ oz. One clove garlic
- ½ lb. Rub
- a head of garlic minced very fine
- six ounces of sound fat bacon
- a spoonful of tar
- a spoonful or two of tomato
Method
- Take a short thick leg of prime mutton, that has been well kept, and rub it well in all parts with pounded bay salt for half an hour, then immerse it in cold water for a minute, and wipe it quite dry.
- Mix well Table salt, 1 large tablespoonful Black pepper, ground, 1 teaspoonful Cayenne pepper, ½ oz.
- One clove garlic, minced Treacle, ½ lb.
- Rub the joint freely with this until it has disappeared.
- Divide the flesh down to the bone for three inches above the knuckle, and lay in three shalots, and half a head of garlic minced very fine, and close the skin neatly over it.
- Set aside on a dish until the next day, when rub it again with what liquor may have arisen, and put it down to roast before a brisk clear fire.
- Smear six ounces of sound fat bacon with a spoonful of tar, stick it on the prongs of a long toasting fork, and when the meat is about half cooked, hold the bacon over the fire until it blazes, then transfer it over the meat, and baste it with the liquid fire until the bacon has melted all away.
- The mutton when cooked will have a peculiar appearance, and a flavour highly esteemed by many persons.
- To be served hot with a spoonful or two of tomato, or any other favourite sauce.