Gra Vy for a Iia Uncii of Venison
Ingredients
Directions
Prepare the mutton
Trim the fat from the mutton and cut it into steaks.
Grill the steaks for a few minutes on one side until browned.
Make the gravy
Place the steaks in a saucepan with the water and cover tightly.
Simmer gently for 1 hour.
Uncover and continue to stew until the gravy reduces to 1 pint.
Season with coarse sea salt to taste.
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
- Loin of old mutton
- Provides the meat and fat that flavour the gravy as it simmers.
- Water
- Forms the liquid base that extracts flavour from the meat and reduces into gravy.
The step that matters
Uncovering to reduce the gravy. Once uncovered, water evaporates and the liquid concentrates, so the gravy thickens and deepens in flavour. Leaving the lid on would keep 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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