A French Way of Roasting a Leg of Mutton

Name: A French Way of Roasting a Leg of Mutton
Ingredients: a small leg of fat mutton; salt; pepper; finely chopped parsley; one finely chopped shallot; a bruised clove of garlic; two ounces of butter; a few slices of carrot; one sliced onion

From A second Dudley book of cookery and other recipes, 1914

Cook for twenty minutes per pound plus twenty minutes.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 43. The excerpt below is the record exactly as published.

A FRENCH WAY OF ROASTING A LEG OF MUTTON /CHOOSE a small leg of fat mutton ; trim and ^ bone it, i.e. remove the hip and thigh bones. Season with salt and pepper, finely chopped parsley, one finely chopped shallot and a bruised clove of garlic (garlic introduced into raw meat loses its objectionable acidity and odour ; it renders the meat more appetising and imparts a very fine flavour). Tie up the meat and place it in a baking-tin with a few slices of carrot, one sliced onion and two ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.