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Cavalier's Broil
Meat and Meat Dishes
Historic

Par-cooked mutton joint, scored deeply, rubbed with salt and cayenne, roasted. Served with pickled mushrooms (Acton 1845)


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

The Cavalier's Broil.
Half roast or stew, or parboil, a small, or moderate-sized shoulder of mutton; lift it into a hot dish, score it on both sides down to the bone, season it well with fine salt and cayenne or pepper, and finish cooking it upon the gridiron over a brisk fire. Skim the fat from any gravy that may nave flowed from it, and keep the dish which contains it quite hot to receive the joint again. Warm a cupful of pickled mushrooms, let a part of them be minced, and strew them over the broil when it is ready to be served; arrange the remainder round it, and send it instantly to table. The reader will scarcely need to be told that this is an excellent dish





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