Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of butter
- four sprigs of parsley
- one clove of garlic
- a piece of mutton to roast must not be too fresh
- a piece of buttered paper on the top of the meat
- a tablespoonful of flour
- a bunch of seasonings composed of four sprigs of parsley
- one side at the larger
- one broad
- three pounds
- one onion whole
- two-thirds done
- salt
- parsley
- thyme
- clove
Directions
You may be sure that mutton is good when the flesh is rather black, and the fat white; if the fat breaks easily, it is young.
The wether is much superior to the ewe.
You will know if a leg of mutton comes from a wether, if there is a large and hard piece of fat on one side at the larger and upper end; if from a ewe, that part is merely a kind of skin, with a little fat on it.
A piece of mutton to roast must not be too fresh, it is much more tender when the meat is rather seasoned, but not tainted, or what is sometimes called "high." When on the spit, place it near the fire, baste immediately with a little melted butter, and then with the drippings. As soon as you notice that a kind of crust or coating has formed around the piece of meat, remove it a little from the fire by degrees; and continue basting till done. The quicker the crust is formed, though without burning the meat, the more juicy and tender it will be.
Roast mutton, like roast beef, is better served rather underdone, but should be a little more done than beef. When properly roasted, the meat, whatever piece it may be, either a loin or saddle, a leg, shoulder, or a breast, may be served with its gravy only; that is, with what is in the dripping-pan after having removed all the fat, also on a _soubise_ or on a _puree_ of sorrel. The above pieces may also be served in the following ways:
_With Potatoes._--When dished, surround the meat with potatoes, either fried, mashed, or in _croquettes_.
_With Quenelles._--Dish the meat, place half a dozen _quenelles_ around it, and decorate it with skewers which you have run through a _quenelle_ and then through a craw-fish and stuck in the meat.
_With Carrots._--When dished, put all around the meat carrots _au jus_, or glazed and cut with a vegetable spoon.
_With Spinach._--Spinach _au jus_ when done is spread on the dish, the meat is put on it, and served warm. Do the same with a _puree_ of cauliflowers.
All the above pieces are baked as well as roasted; and when done, served exactly in the same and every way as when roasted.
Put the meat in a baking-pan with a little butter spread over it; cover the bottom of the pan with cold water, then put in a quick oven. After it has been in the oven for about fifteen minutes, baste and place a piece of buttered paper on the top of the meat. If the bottom of the pan is getting dry, add a little more water, but it is seldom the case except with inferior meat. When you see rather too much fat in the pan, take from the oven, turn the fat off, put cold water instead, and put back in the oven to finish the cooking. If the paper burns, put on another piece; but by basting often over the paper, it will remain pretty long before burning.
With a small knife or a skewer you ascertain when done enough or to your liking; never cook by guess or by hearsay; the oven may be quicker one day than another, or slower; the meat may be more tender, or more hard; remember that if you cook by guess (we mean, to put down, as a matter of course, that it takes so many hours, or so many minutes, to bake this or that), and stick to it, you will fail nine times out of ten. When done, serve as directed above.
_In Croquettes._--Make and serve as chicken _croquettes_.
_In Haricot or Ragout._--Take a neck or breast piece of mutton, which cut in pieces about two inches long and one broad. Put them in a saucepan (say three pounds) with two ounces of butter, set on the fire and stir occasionally till turning rather brown, then add a tablespoonful of flour, stir for one minute, cover with cold water, add one onion whole, salt, a bunch of seasonings composed of four sprigs of parsley, one of thyme, a bay-leaf, and a clove, one clove of garlic, chopped fine. Boil gently till about two-thirds done, stirring now and then; add potatoes, peeled, quartered, and cut, as far as possible, of the shape of a carpel of orange. The proportion is, about as many pieces of potatoes as of meat. Boil again gently till done, place the pieces of meat in the middle of the dish, the potatoes around, the juice or sauce over the whole, and serve. Skim off the fat, if any, before turning the sauce over the rest.