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📝 Description
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73
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🥘 Ingredients
Haunch of mutton, a little salt, flour.
👨🍳 Method
Let this joint hang as long as possible without becoming tainted, and while hanging dust flour over it, which keeps off the flies, and prevents the air from getting to it. If not well hung, the joint, when it comes to table, will neither do credit to the butcher or the cook, as it will not be tender. Wash the outside well, lest it should have a bad flavour from keeping; then flour it and put it down to a nice brisk fire, at some distance, so that it may gradually warm through. Keep continually basting, and about 1/2 hour before it is served, draw it nearer to the fire to get nicely brown. Sprinkle a little fine salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain this over the joint. Place a paper ruche on the bone, and send red-currant jelly and gravy in a tureen to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at the Roast Haunch of Mutton this week, and I must say, the process was a revelation. I found the technique of dusting the meat with flour before hanging it quite intriguing. It's a clever trick to keep flies at bay and preserve the meat, a testament to the ingenuity of 19th-century cooks. The flour also gave the mutton a delightful crust when it hit the hot fire. This dish is perfect for the weekend cook who enjoys a slow, deliberate process. The resulting mutton was tender and full of flavour, the red-currant jelly adding a delightful tartness that cut through the richness of the meat. I served it with a simple potato mash and steamed greens, and it was a hearty, satisfying meal. The next time you have a few hours to spare, give this recipe a try. You'll be rewarded with a dish that's as historically intriguing as it is delicious.
