Roast Mutton in Cans
Ingredients
Directions
Prepare the cans
Cut the mutton into pieces that fit into two-pound tall cans.
Sprinkle a small quantity of fine salt over the raw meat in the cans.
Stuff the cans with the mutton, ensuring they are filled to 2 pounds 1 ounce.
Seal the cans with caps and stop the vents.
Process in the retort
Place the cans in an upright retort and cover with water.
Screw down the retort cover tightly to prevent steam leakage.
Increase the pressure to 10 pounds and maintain it for one hour.
Allow the pressure to release slowly, then remove the cans and shower them until cool.
Stop the vents again and boil the cans in the retort for one hour at 12 pounds pressure.
Remove the cans after the pressure has fully released and shower them until cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mutton
- Is the main meat that becomes tender and fully cooked under sustained heat and pressure.
The step that matters
Screw down the retort cover tightly. A tight seal lets the retort hold steam and pressure steadily; a leak drops the pressure and can leave the meat under-processed.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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