Mutton Gravy for Venison or Hare
Ingredients
Directions
Prepare the mutton
Cut the mutton into pieces and broil until slightly brown.
Place the broiled mutton in a clean stew-pan with boiling water.
Cover and let it simmer gently for 1 hour.
Make and finish the gravy
Uncover and reduce the liquid to ¾ pint.
Strain through a fine sieve and remove the fat.
Season with a little coarse sea salt to enhance the meat's 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 as it simmers, giving the gravy body.
- Boiling water
- Acts as the cooking liquid that extracts flavor and gelatin from the meat to form the gravy.
The step that matters
Removing the fat after straining. Fat floats on the surface of the hot liquid and can make the gravy greasy and heavy on the palate. Skimming or straining it off while the gravy is still warm and separated gives a cleaner, lighter result.
“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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