Mutton Gravy for Venison or Hare
Ingredients
Directions
Prepare the mutton
Cut the scrag of mutton into pieces and broil until slightly brown.
Place the broiled mutton in a clean stew-pan with 1 quart of boiling water.
Make the gravy
Cover the stew-pan and let it simmer gently for 1 hour.
Uncover the stew-pan and let the mixture reduce to ¾ pint.
Finish 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
- Scrag of mutton
- Provides the meat and connective tissue that give the gravy its body and flavor.
- Boiling water
- Acts as the liquid that extracts flavor from the meat as it simmers.
The step that matters
Uncover and reduce the gravy. Reducing concentrates the liquid, so the gravy reaches the stated volume with more flavor. Stopping too early leaves it thin and watery.
“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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