Traditional Accompaniments for Mutton
1) Caper Sauce - I have found various versions but none are definitive!
The Tricky One
1 ½ oz flour
1 ½ oz melted butter
1 pint billed salted water
4-5 egg yolks
2 tablespoons hot milk of cream
8 oz softened butter
Smoothly mix the flour and melted butter over a medium heat and add the water all at once, whisking fast. Mix together the egg yolks and mild or cream and stir into the sauce. Remove from the heat. Strain through a fine sieve or muslin and gradually add the softened butter. Add 2 or 3 tablespoons of small capers.
The Easy one!
40 grams butter
40 grams plain flour
300mls milk
300mls mutton stock
Make a roux and add the mild and stock slowly. Add 4 tablespoons of capers and season.
The Really Easy One!
Make a standard white sauce and add 2 to 3 tablespoons of capers.Add your content here
2) Onion Sauce
2 oz butter
1 ½ oz flour
¾ pint milk
3 medium onions, peeled and quartered lengthways
salt and pepper
Stew the onions in the milk for 20 minutes. Pour into a bowl and make a roux. Add the onions and the milk slowly, season and barely simmer for 2-3 minutes.
3) Redcurrant Jelly
1 lb fruit to 1lb of preserving fruit.
Boil the redcurrants in a little water, stir frequently. Strain through muslin. Dissolve the sugar in the juice and boil rapidly for approx 5 minutes until reaching setting point. Pour into jars.
4) Mint Sauce
Heat 3 tablespoons of cider vinegar and add 2 teaspoons of caster sugar. Allow to dissolve and, while still warm add 1 tablespoon of finely chopped mint. Leave for 1 hour before serving.
5) Savoury Herb Pudding
1 pint milk
¼ lb fine oatmeal
¼ lb breadcrumbs
2 eggs
3 oz flour
¼ lb finely chopped suet
½ lb finely chopped onions
2 tablespoons each of fresh sage, thyme, parsley and marjoram or other favourites
salt and pepper
Heat the milk and pour over the oatmeal and the breadcrumbs. Leave for 10 minutes. Beat in the eggs. Mix the suet, herbs and seasoning with the flour and add the onions. Add the oatmeal mix. Beat and add more milk if necessary. Bake for one hour.
6) Green Butter
2 oz butter
Salt and pepper
½ tablespoon chopped parsley
½ tablespoon chopped mint
½ tablespoon chopped spinach for colour
Mix and serve very cold.