Boiled Leg of Mutton, Caper Sauce
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
Nutrition per serving
72Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (7 nutrients)
Calories72 kcal
Protein3.3 g
Carbohydrates14 g
Fiber1.4 g
Total Fat0.2 g
Vitamin C5 mg
Water32 g
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 18. The excerpt below is the record exactly as published.
Boiled leg of mutton, caper sauce. capres. Goujons frits. Fried gudgeon. Oie rôtie. Roast goose. Champignons farcis. Stuffed mushrooms. Gelée au kirsch. Kirsch jelly. Pea soup with fried toast. For recipe see 23rd of January. Boiled leg of mutton, caper sauce. Boil your mutton in a stock-pot with water, skim it, and add carrots, onions, a bouquet of parsley, leeks, cloves, laurel leaves, and a head of garlic
Cook this with the app: pantry check, scaling, and the assistant.