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Mutton Obavy for Venison or Hare

A sauce made by simmering mutton in water, reducing the liquid, and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mutton Obavy for Venison or Hare

Ingredients

Directions

Prepare

  1. Cut the mutton into pieces.

  2. Broil the pieces until slightly brown.

Simmer and reduce

  1. Place the mutton in a clean stew-pan with boiling water and cover the pot.

  2. Let it simmer gently for 1 hour.

  3. Uncover the pot and reduce the liquid to ¾ pint.

Strain and serve

  1. Strain through a fine sieve.

  2. Remove the fat.

  3. Serve in a sauce boat.

  4. Season lightly with coarse sea salt to enhance the meat's natural flavor.

Recipe from a historical cookbook (Internet Archive).

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 connective tissue that softens into gelatin, giving the sauce body.
Boiling water
Acts as the cooking liquid that extracts flavor from the meat and becomes the sauce once reduced.

The step that matters

Simmer gently. Keep the liquid at a gentle simmer rather than a hard boil. Vigorous boiling toughens meat proteins and makes the sauce cloudy, while slow heat lets connective tissue soften and the broth stay clear.

“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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