How do you prepare reested mutton?

Question

I had it once in Lerwick, Shetland as the base for tattie soup and I think it is a brine cure of some description.

Answer 1

The mutton needs to be preserved in salt - the usual way of doing it before the days of refrigeration.

Wash the cut of mutton well, and put it in preserving salt, after about 14 days take it out and hang it in an airy place.

To make your soup, soak the mutton for 24 hours with several changes of water.

Cover with water, and bring to the boil, remove the scum, discard the water and recover with fresh water, simmer gently until the meat separates from the bone.
Remove the meat and allow the liquid to cool, remove the layer of fat that will rise to the top.
Strip the meat from the bones, and set aside.

Prepare your vegetables chop into your prefered size- Carrots, celery, swedes,onions,potatoes leeks,garlic, and anything else that is in season, or at hand.

Put a small amount of the skimmed fat into the bottom of a clean pan, heat it and gently saute your prepared root vegetables. Heat the remainder of the stock in another pan, and when boiling add to the vegetables, turn down the heat and simmer gently for a few minutes.

Add the meat that you set aside either shredded or whole to taste.

A few minutes before you are to serve the dish, add the green vegetables and any green herbs which you have and which take your fancy.

The remainder of the oil you skimmed off can be used to fuel your little oil lamps, although traditionally this was thought of a a valuable source of calories, and the dish was served with a thick layer of mutton grease floating on the surface.(Guaranteed to promote Heart Attacks!)

Answer 2

Roasted Pork Loin

"Succulent pork roast with fragrant garlic, rosemary and wine."
Original recipe yield: 8 servings.

Prep Time:
20 Minutes
Cook Time:
2 Hours
Ready In:
2 Hours 20 Minutes
Servings:
8 (change)

INGREDIENTS:

* 3 cloves garlic, minced
* 1 tablespoon dried rosemary
* salt and pepper to taste
* 2 pounds boneless pork loin roast
* 1/4 cup olive oil
* 1/2 cup white wine

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Answer 3

I don't know if this is the Scottish way but I think this is close. I marinate the mutton overnight in spanish barbecue sauce ("mojo criollo), a mixture of brine, lemon and bitter orange juice, sugar, onion and garlic. The next day I rub it with dried mint leaves and grill it on the barbecue. It comes out great and might meet your needs.

Answer 4

both are roughly the same except when it comes to protein. MOST veggies include a reasonable amount of protein; fruits does not.

Answer 5

stick some clove in the meat and stick it the oven

Answer 6

duuuuuuuuuhhhhhhhhhhh, if u had it then yes!!!!