Mutton that will Taste like Venison

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Take a hind quarter of lamb or mutton; rub it well all over with brown sugar, half a pint of wine, and same of vinegar. Let it stay in this pickle for a day or two, if the weather is cold. When it is wanted, wash it, dry it, and roast it, or it may be cut into steaks, or made into a pie like venison. Sugar is a great preservative, and gives a finer flavor than salt, which hardens delicate meats. Salt drains out the juices of mutton or lamb.