The location in which I cooked this – a vast white-tiled kitchen with teak doors and brass fittings and coal ranges – is the sort of place Escoffier would have been at home in around the turn of the century in some reasonable-sized hotel with a brigade of chefs. But this was just the kitchen of a Scottish laird’s house where the green baize door still exists and old retainers make cream in the dairy or pluck game in the larder!!
First season the meat by rubbing it well with the mixed spice and then marinate it for 6 hours in the wine, vinegar and lemon juice. Pop it into a roasting tin and
Meanwhile, bubble up all the juices in the roasting tin and add the stock and a couple of teaspoons of walnut ketchup. Strain through a sieve, skim off the fat and pour the sauce over the roast.
© 1988 Keith Floyd estate. All rights reserved.