Mutton Gravy for Venison or Hare
Ingredients
Directions
Prepare the mutton
Cut the mutton into pieces.
Broil until slightly brown.
Make the gravy
Place the mutton in a clean stew-pan with boiling water.
Cover and let it simmer gently for 1 hour.
Uncover and reduce the mixture to ¾ pint.
Strain through a fine sieve and remove the fat.
Season with a little 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
- Mutton
- Supplies the meat flavor and collagen that give the gravy body once simmered.
The step that matters
Simmer gently. Keeping the liquid at a gentle simmer rather than a hard boil keeps the gravy clearer and prevents fat from being churned into the liquid, which makes it harder to strain off cleanly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.