Mutton Gravy for Venison or Hare
Ingredients
Directions
Cut the mutton into pieces.
Broil the mutton until slightly brown.
Place the mutton in a clean stew-pan with boiling water.
Cover and simmer gently for 1 hour.
Uncover and reduce the mixture to ¾ pint.
Strain through a fine sieve.
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 collagen that softens into gelatin, giving the gravy body.
The step that matters
Simmer gently for 1 hour. A gentle simmer extracts flavour and collagen without boiling the meat hard. Vigorous boiling toughens the meat and makes the gravy cloudy and greasy.
“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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