Braised Leg of Mutton

Ingredients

• leg of mutton
• four carrots
• three onions
• a bunch of savory herbs
• half a pint of water
• a spoonful of flour
• salt
• pepper
• a few thin slices of bacon

Method

1. 1

   Line a thick iron kettle with bacon, add carrots, onions, and herbs, place the leg on top, cover with bacon, pour over water, cover tightly, and stew gently for four hours, basting occasionally.

2. 2

   Strain the gravy, thicken with flour, and serve with potatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 47. The excerpt below is the record exactly as published.

BRAISED LEG OF MUTTON. This recipe can be varied either by preparing the leg with a stuffing placed in the cavity after having the bone removed, or cooking it without. Having lined The Complete Cook Book, loi the bottom of a thick iron kettle or stewpan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs ; then over these place the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning with salt and pepper as soon jjs it begins to be tender. "When cooked strain the gravy, thicken with a spoonful of flour

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