Boiled Leg of Mutton and Vegetables
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 118. The excerpt below is the record exactly as published.
Boiled leg of mutton and vegetables, Bone your leg of mutton, and brown it in a stew-pan with some butter; when a good colour, moisten with a little water, add two or three heads of garlic, five onions, two carrots, and salt ; simmer over a slow fire for six or seven hours, after which, clear all grease off the sauce, thicken with potato-flour, and pour over the mutton; dish it up on a purée of chicory, haricot beans, or chestnuts
Cook this with the app: pantry check, scaling, and the assistant.