A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The water should not touch the meat during cooking - it steams above the water on an inverted pan. Serve with currant jelly as a relish, the same as for venison.
Preserved exactly as written in the original source
Remove all the rough fat from the mutton and lay it in a deep earthen dish
Mix together: one tablespoonful each of salt, celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered
Rub this mixture into the meat thoroughly
Pour over it slowly a teacupful of good vinegar
Cover tightly and set in a cool place for four or five days, turning it and basting often with the liquid each day
To cook, put in a kettle a quart of boiling water
Place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle
Cover the kettle tightly and stew four hours
Do not let the water touch the meat
Modern guidance to help you succeed with this vintage recipe
This historical preparation transforms mutton through enzymatic tenderization and flavor penetration. The vinegar-spice marinade works via acid denaturation, breaking down tough muscle proteins while the salt draws out moisture through osmosis, creating a brine that carries aromatic compounds deep into the meat. The multi-day marination mimics game aging, developing complex flavors while the steaming method (not boiling) keeps the meat moist by cooking it gently in its own juices above—not in—water, preventing flavor dilution while the contained steam maintains consistent temperature.
The spice rub can be mixed up to 1 week ahead and stored in an airtight container. The entire marination process is essentially make-ahead preparation—the meat must marinate for 4-5 days. Once cooked, the meat can be cooled, wrapped tightly, and refrigerated for up to 2 days before slicing and gently reheating in the gravy.
Store leftover cooked mutton wrapped tightly in plastic wrap or in an airtight container with the gravy in the refrigerator for up to 4 days. Reheat gently in a covered dish with gravy at 300°F for 20-30 minutes until warmed through. The gravy can be stored separately in an airtight container for up to 5 days. Freeze sliced meat in gravy for up to 3 months; thaw overnight in refrigerator before reheating.
AI-generated tips from Chef Cecil's culinary database
The spice rub can be mixed up to 1 week ahead and stored in an airtight container. The entire marination process is essentially make-ahead preparation—the meat must marinate for 4-5 days. Once cooked, the meat can be cooled, wrapped tightly, and refrigerated for up to 2 days before slicing and gently reheating in the gravy.
Store leftover cooked mutton wrapped tightly in plastic wrap or in an airtight container with the gravy in the refrigerator for up to 4 days. Reheat gently in a covered dish with gravy at 300°F for 20-30 minutes until warmed through. The gravy can be stored separately in an airtight container for up to 5 days. Freeze sliced meat in gravy for up to 3 months; thaw overnight in refrigerator before reheating.
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Add a cup of hot water to the pickle remaining and baste with it
When done, thicken the liquid with flour and strain through a fine sieve, to serve with the meat
Serve with a relish of currant jelly
