Mutton Haunch

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Let it lie in vinegar and water a few hours before it is put to cook. When wanted, rub it all over with pepper and salt, and when going to put it in the oven, cover it with a paste made of flour and water, to keep in the juices while baking; allow fifteen minutes to each pound of mutton. When half done, take off the flour paste, baste the meat well and dredge flour over it. Half an hour before serving, stir into the pan a quarter of a pound of butter, baste the meat freely, dredge flour over it again, and brown. Serve with port wine and jelly in the gravy, or if preferred, use one of the sauces mentioned for roast mutton.