Spiced Pressed Mutton
I WV the issue of August 14 there was a recipe for "Spiced , Pressed Mutton," from which one line was unfortunately dropped in printing it. Here is the correct recipe: Make a brine of salt and water, sufficiently strong to float an egg. Add about a tablespoon of sal boiled in some water with a cup sugar, Leave the brine till cold. Now t in the flanks from the mutton, the tongues, and any odd pieces not used as joints. Leave for a week or ten days. Then take out the pieces, and boil till the bones come out easily. In a round cake tin put a layer mutton, sprinkle with spice and a little nutmeg, then add slices of tongue, and continue layers till the tin is full. Dissolve gelain some of Fe woe in which the mutton was dessertspoon of gelatine will set a breakfast cup of liquid. Pour into the tin so that the meat will be set in the jelly. Cover y with a plate, and press with weights. Leave about 24 hours. |
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New Zealand Listener, Volume 7, Issue 166, 28 August 1942, Page 15
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180Spiced Pressed Mutton New Zealand Listener, Volume 7, Issue 166, 28 August 1942, Page 15
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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