Gra Vy for a Ha Unch of Venison
Ingredients
Directions
Prepare and brown
Cut the fat from the mutton.
Set the fat in steaks on a grill for a few minutes to brown one side.
Place the browned steaks in a saucepan with 1 quart of water.
Simmer and reduce
Cover the saucepan tightly and simmer for 1 hour.
Uncover and continue to stew until the gravy reduces to 1 pint.
Season
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 that flavors the broth and releases body into the gravy as it simmers.
- Fat from mutton
- Adds richness and savory flavor, and carries the meaty aroma into the gravy.
The step that matters
Uncover and reduce to 1 pint. Once uncovered, water evaporates and the liquid concentrates, so the gravy thickens and deepens in flavor. Reducing too little leaves it thin, while reducing too long makes it salty and overly strong.
“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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