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📝 Description
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🥘 Ingredients
About 6 lbs. of a loin of mutton, 1/2 teaspoonful of pepper, 1/4 teaspoonful of pounded allspice, 1/4 teaspoonful of mace, 1/4 teaspoonful of nutmeg, 6 cloves, forcemeat No. 417, 1 glass of port wine, 2 tablespoonfuls of mushroom ketchup.
👨🍳 Method
Hang the mutton till tender, bone it, and sprinkle over it pepper, mace, cloves, allspice, and nutmeg in the above proportion, all of which must be pounded very fine. Let it remain for a day, then make a forcemeat by recipe No. 417, cover the meat with it, and roll and bind it up firmly. Half bake it in a slow oven, let it grow cold, take off the fat, and put the gravy into a stewpan; flour the meat, put it in the gravy, and stew it till perfectly tender. Now take out the meat, unbind it, add to the gravy wine and ketchup as above, give one boil, and pour over the meat. Serve with red-currant jelly; and, if obtainable, a few mushrooms stewed for a few minutes in the gravy, will be found a great improvement.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-school recipe for mutton with a modern twist, swapping in lamb and simplifying the forcemeat. I found the most delightful surprise was the way the spices melded together, creating a deep, warm flavor profile that was far more complex than I expected from such a vintage recipe. This dish is perfect for the weeknight cook who wants to impress without spending hours in the kitchen. The slow cooking process allows for plenty of time to prepare other components of the meal, and the red-currant jelly adds a tangy brightness that cuts through the richness of the meat. I served it with some mashed sweet potatoes and steamed greens for a well-rounded, comforting meal. Next time, I'll definitely include some mushrooms in the gravy — the earthy notes would pair beautifully with the spiced lamb.
