MUTTON THAT WILL TASTE LIKE VENISON
La Cuisine Creole, by Lafcadio Hearn (1885)
(One of the first Creole cookbooks)
Take a hind quarter of lamb or mutton; rub it well all over with brown sugar, half a pint of wine, and same of vinegar.
Let it stay in this pickle for a day or two, if the weather is cold.
When it is wanted, wash it, dry it, and roast it, or it may be cut into steaks, or made into a pie like venison.
Sugar is a great preservative, and gives a finer flavor than salt, which hardens delicate meats.
Salt drains out the juices of mutton or lamb.
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