Leg of Mutton a la Venison
- Leg of mutton
- 4 ounces vinegar
- Flour
- For the rub:
- 1 Tbsp salt
- 1 Tbsp celery salt
- 1 Tbsp brown sugar
- 1 Tbsp black pepper
- 1 Tbsp mustard
- 1 Tbsp allspice
- Herbs
Remove all the rough fat from the mutton and lay it in a deep dish. Mix all of the powdered ingredients for the rub together. Rub the mixture thoroughly into the meat. Pour the vinegar over it slowly. Cover the dish tightly. Set in a cool place for 4-5 days, turning it and basting often with the liquid each day.
To cook, put a quart of boiling water in a pot. Place over it an inverted shallow pan. Lay the mutton just removed from the pickle. Cover the pot snugly and stew for 4 hours. Be careful not to let the water touch the meat.
Add a cup of hot water to the remaining pickle and baste with it. When done, thicken the liquid with flour. Strain through a fine sieve to serve proudly with the meat. You can also serve along with it a relish of currant jelly (see Currant Jelly Sauce recipe), the same as for venison.
To cook, put a quart of boiling water in a pot. Place over it an inverted shallow pan. Lay the mutton just removed from the pickle. Cover the pot snugly and stew for 4 hours. Be careful not to let the water touch the meat.
Add a cup of hot water to the remaining pickle and baste with it. When done, thicken the liquid with flour. Strain through a fine sieve to serve proudly with the meat. You can also serve along with it a relish of currant jelly (see Currant Jelly Sauce recipe), the same as for venison.
Submitted by Jul 13, 2009
15 min 240 min 255 min
15 min 240 min 255 min