Mutton Gravy for Venison or Hare
Ingredients
Directions
Prepare
Broil the mutton pieces until slightly browned.
Place the browned mutton in a clean stew-pan with boiling water.
Simmer and reduce
Cover the stew-pan and let it simmer gently for 1 hour.
Uncover the stew-pan and reduce the liquid to ¾ pint.
Strain and season
Strain the gravy through a fine sieve and remove the fat.
Season with a little coarse sea salt to enhance the meat's natural flavor.
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
- Provides the meat flavor and dissolves into the liquid to give the gravy its body.
- Boiling water
- Extracts flavor and gelatin from the meat as it simmers, forming the gravy base.
The step that matters
Removing the fat after straining. Fat from the meat rises and collects on the surface of the liquid. If it is not skimmed off after straining, the gravy will taste greasy and look oily.
“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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