Braised Leg of Mutton

Ingredients

• a leg of mutton
• turkey stuffing
• as much broth as will half cover it
• a liqueur-glass of brandy
• a couple of sliced onions
• a carrot cut up
• a bunch of mixed sweet herbs
• some whole peppers
• a bunch of parsley
• a clove of garlic
• one glass of port

Method

1. 1

   Remove bone from mutton, fill with stuffing, and tie.

2. 2

   Place in a pan with broth, brandy, onions, carrot, herbs, peppers, parsley, garlic, and port.

3. 3

   Stew slowly, strain sauce, thicken with currant jelly, anchovy vinegar, and port.

4. 4

   Serve garnished with turkey forcemeat balls.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 216. The excerpt below is the record exactly as published.

a leg of mutton, fill its place with turkey stuffing, and tie the meat Braised leg of mut- • ^^^^ shape, set it in a stewing-pan with tou with vegetables. ^ ^ '^ ^ as much broth (made from the bone you cut out) as will half cover it : throw in a liqueur-glass of brandy, a couple of sliced onions, a carrot cut up, a bunch of mixed sweet herbs, or two dessert-spoonfuls of dried herbs, some whole peppers, a bunch of parsley, a clove of garlic, and one glass of port

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