This delicious hot Mustard Sauce may be served with meat, game, poultry, fish or eggs. The sauce is particularly good served with roast hare.
1 tablespoon butter
1 garlic clove, crushed
1 ½ tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
10 fl. oz. single cream
1 tablespoon prepared French or German mustard
1 teaspoon lemon juice
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the garlic clove and cook, stirring occasionally, for 4 minutes. Remove the pan from the heat. With a wooden spoon, stir in the flour, salt and pepper to make a smooth paste. Gradually stir in the cream, being careful to avoid lumps. Stir in the mustard and combine the mixture thoroughly.
Set the pan over moderately low heat and cook the sauce, stirring constantly and never letting it come to the boil, for 3 to 4 minutes, or until it has thickened and is smooth.
Remove the pan from the heat and stir in the lemon juice. Pour the sauce into a warmed sauceboat and serve immediately.
Mutton is the flesh of a sheep over 1 year of age. The meat of sheep under 1 year is sold as lamb.
Good mutton is bright red in colour, close grained and firm in texture. The fat is firm and white.
In France, where mutton is very popular, salt meadow mutton is the most highly praised. It comes from sheep reared on the coast where aromatic plants grow. In England the Southdown crossbreed is thought to produce the best mutton.
Mutton, being older than lamb, should be cooked for a little longer. From 5 to 10 minutes to the pound longer than lamb is usual. So if you cannot obtain mutton and have to substitute lamb in any recipe, reduce the cooking time accordingly.
Like most other meat, mutton is cut differently in Britain, the United States and Europe, but as a general guide, the cuts and methods of cooking are as follows: the leg is roasted, boiled or cut into pieces and used in stews, kebabs and curries; the shoulder is roasted and also cut up for curries and stews; the loin is roasted or casseroled, and loin chops are fried or grilled ; the neck, scrag and breast are stewed.