Name: Alnwick Pot Roast
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 lb (1 kg) new potatoes or whole small peeled potatoes; Lemon juice; Salt; 1 teaspoon celery salt; 4 dried bay leaves, crushed; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 12 black peppercorns; 1 teaspoon salt; 2 cups (4.5 dl) red wine; 2 tablespoons honey; 2½ lb (1¼ kg) haunch of venison or 3 lb (1½ kg) fillet end of a leg of lamb; 2 tablespoons seasoned flour; 2 onions, one stuck with 6 cloves and the other finely chopped; ½ lb (240 g) dried peas, soaked overnight; ½ stick (60 g) butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

Alnwick Castle was the main seat of the Percy family, the Earls (and, later, Dukes) of Northumberland. The household accounts of two of their other castles are quoted earlier. Alnwick was a border fortress held by the Percys from 1309. This recipe for venison comes from an Alnwick manuscript and was almost certainly served at the castle. In the household book of the fifth Earl, written at Wresil, another of his castles, a count of all his deer in Northumberland, Yorkshire and Cumberland is