Mutton Gravy, for Venison or Hare
Ingredients
Directions
Prepare the mutton
Cut the mutton into pieces and broil until slightly browned.
Place the mutton in a clean stew-pan with boiling water and cover.
Make the gravy
Simmer gently for 1 hour.
Uncover and reduce the liquid to ¾ pint.
Strain through a fine sieve and remove the fat.
Season with a little salt and color with browning if desired.
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 flavour and gelatine that give the gravy body as it simmers.
- Boiling water
- Acts as the cooking liquid that extracts flavour and collagen from the meat.
The step that matters
Reducing the liquid to ¾ pint. Reducing concentrates the flavour and thickens the broth slightly. Stopping too early leaves the gravy thin and bland, while reducing too far makes it overly salty and sticky once seasoned.
“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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