Recipes

Loin of Mutton

 

• Leg of mutton
• 1 pint port wine
• 1/2 pint water
• one anchovy
• a bunch of herbs

 

 

Bone the mutton but keep it whole, take off the skin, brown it and put it into a stew pan, with a pint of port wine, half a pint of water. Put in one anchovy, a bunch of stock herbs, cover it close & let it stew quietly an hour & a half. Stew the bones with it, strain the liquor & send it to table as hot as possible. Pour port wine over the mutton the night before you use it.