This recipe (very slightly modified) comes from Mrs
Have the mutton skinned, the fat trimmed off, and the shank bone cut off by the butcher.
Flour the mutton and brown it all over in butter in a large frying pan; do the same with the floured beef or veal. Put both into the fish kettle or casserole, add the onion, herbs and spices and
Prepare the kidneys, and half an hour before the mutton should be ready, fry them lightly in butter. Put in a separate
To thicken the gravy of the kidneys and mushrooms, mix
Lift the mutton and keep hot.
Carve the beef quickly into neat, thick slices. Arrange these round the edges of a very large serving dish. Pour the sauce with mushrooms and kidneys over; set the leg of mutton in the centre, sprinkle with parsley and capers, and lay the asparagus spears in twos round the dish.
This looks and tastes superb but is difficult to prepare and serve singlehanded. I do it like this:
I cook both joints and make the thickened casserole of kidneys and mushrooms the day before I want the dish; I finish the sauce and carve both joints, packing the neat slices into two pie dishes, keeping mutton and beef separate. They must be carved hot. I cover the meat in the pie dishes with the stock not used in the sauce, and closely cover with foil.
Before the dinner I cook the asparagus and allow the dishes of meat 30 minutes in an oven preheated to 250° F., gas mark ½-1, and heat the sauce with mushrooms and kidneys to boiling point, and allow just to simmer till wanted.
I arrange the slices of mutton in the centre of a very large flat dish (warmed) and the beef round it, sprinkle the mutton slices with parsley and capers, and pour the kidneys etc. in their sauce over the beef only; some of the sauce should spread under the mutton slices in the centre of the dish. The asparagus heads are arranged on the mushrooms, etc. in groups round the dish.
This takes about 5 minutes: the dishes can be brought straight to table or put back in the oven for a very few minutes.
The dish requires no vegetables but the asparagus and mushrooms. It wants large crusts of French bread, which should really be dipped in the gravy. Otherwise, potatoes in their jackets, without butter, are best.
©1975 The Estate of Elizabeth Ayrton