Mutton Cutlets with Sauce Piquante

Name: Mutton Cutlets with Sauce Piquante
Yield: Serves 4–6
Ingredients: 140 ml/5 fl oz/⅔ cup port; 6 garlic cloves, whole; 85 ml/3 fl oz/⅓ cup red wine; 85 ml/3 fl oz/⅓ cup soy sauce; 1 tbsp black peppercorns; 1 tbsp peeled and grated fresh ginger; ½ tsp cayenne pepper; 1 shallot; 1 tsp mustard seeds; ¼ tsp ground mace; 4 cloves; 8 allspice berries; mashed potato, to serve (optional); 340 g/12 oz/3¾ cups whole mushrooms; 340 g/12 oz/3 cups walnuts; 340 g/12 oz/1¼ cups salt; 225 ml/8 fl oz/1 cup hot lamb stock; salt and pepper, to taste; salt and pepper, to taste; minced parsley leaves, to garnish; 2 bay leaves and 1 thyme sprig (or a prepared bouquet garni); 2 bay leaves and 1 thyme sprig (or a prepared bouquet garni); 2 bay leaves and 1 thyme sprig (or a prepared bouquet garni); 1 carrot, peeled; 1 onion; 1 rack of mutton, or 12 cutlets

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Mutton was immensely popular in the 19th century. It is the meat of sheep of more than two years old, and it was thought to improve with age. Queen Victoria enjoyed mutton when it reached about ten years old. Lamb was eaten as well, but was seasonal, being at its best in the spring. (Some lambs, however, were specially reared for the Christmas market.) Mutton is a rich meat, full of flavour, and works well with spice. Avis Crocombe does not specify which sa

Ingredients

Starter
Spring
Christmas

Ingredients

Method