No. 928 — Marinated Mutton in the Style of Chamois
English historical translation of Molokhovets recipe No. 928 from the 1901 Russian cookbook, retaining original methods and measures.
Take a hindquarter of mutton and, according to the historical directions, leave it in a cellar for three or four days. Cut away the fat and outer skin.
Bring vinegar and ¾ glass of beer to the boil with pepper and bay leaves. Add five or six spoonfuls of crushed juniper berries and pour the hot marinade over the mutton.
The original calls for leaving the meat in the marinade for five days, turning it daily. Rinse in clean water and lard with ½ Russian pound of smoked pork fat.
Roast on a baking sheet, basting with two spoonfuls of butter. When almost ready, pour over sour cream.
As soon as the sour cream turns golden, move the mutton to a platter, slice and pour over the strained sauce.
To provide
One hindquarter of mutton Vinegar and ½ spoonful of allspice 5–6 spoonfuls of juniper berries | 10 bay leaves ½ Russian pound of smoked pork fat 2 spoonfuls of butter and ½ glass of sour cream |