Braised Leg of Mutton

Ingredients

• BRAISED LEG OF MUTTON
• salt
• one onion
• one carrot
• a sprig of parsley
• one-half bay leaf
• two cloves
• ten peppercorns
• four cups boiling water
• two tablespoons fat
• three tablespoons flour
• one and one-half cups strained stock

Method

1. 1

   Wipe meat, sprinkle with salt, and lard both sides with thin strips of fat bacon.

2. 2

   Sauté in bacon fat until the entire surface is browned, turning the meat frequently.

3. 3

   Put in deep dish and add onion, carrot, parsley, bay leaf, cloves, peppercorns, and boiling water.

4. 4

   Cover closely and cook in a slow oven for four hours.

5. 5

   Remove meat to hot serving dish, strain liquor and remove all fat.

6. 6

   Put fat in saucepan, add flour, and continue browning, then pour on gradually the strained stock while stirring constantly.

7. 7

   Serve the gravy from a gravy boat.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

BRAISED LEG OF MUTTON. Wipe meat, sprinkle with salt, and lard both sides with thin strips of fat bacon. Sauté in bacon fat until the entire surface is browned, turning the meat fre- quently. Put in deep dish and add one onion and one carrot, sliced, a sprig of parsley, one-half bay leaf, two ‘cloves, ten peppercorns, and four cups boiling water. Cover closely and cook in a slow oven four hours. Re- move meat to hot serving dish, strain liquor and remove all fat. Put two tablespoons fat in sauce pan and when well browned add three tablespoons flour

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