CookEat Recipe
Mutton Steaks Carozzi
Mutton leg steaks braised with claret, fresh peas, shallots, lemon rind and herbs, served in their covered casserole.
Method
Steps
Step 1
Use three fresh raw mutton leg steaks weighing three-quarters of a pound each, with any retained bone included in that starting weight. Season all three with the teaspoon of salt, half teaspoon white pepper and two saltspoons cayenne.
Step 2
Preheat the oven to 200 Celsius. In a flameproof earthenware or ceramic casserole suitable for both stovetop browning and this oven temperature, heat the two tablespoons of melted butter. Briskly fry the steaks for about five minutes on each side, controlling the heat so the butter does not burn. Lift them onto a plate briefly.
Step 3
Put the six finely chopped shallots and chopped rind of one lemon into the same casserole and cook for about three minutes. Mix in the tablespoon flour, then add the gill of claret and one and a half gills water, stirring well.
Step 4
Add the half pint raw fresh shelled peas, half teaspoon chopped parsley, one small peeled chopped garlic clove, leaves from one branch of chervil, three saltspoons salt and half teaspoon sugar. Mix, bring to a boil and return the three steaks.
Step 5
Cover tightly with the matching lid and put in the 200 Celsius oven for about one hour as a first guide. Continue as needed until the actual steaks are tender and their centres reach at least 70 Celsius for two minutes, checking the thickest flesh away from bone with a clean probe.
Step 6
Remove from the oven, reseat the matching lid after the necessary doneness checks and bring the casserole to the table still covered. Serve promptly from the covered casserole.
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