Braised Leg of Mutton
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 83. The excerpt below is the record exactly as published.
Braised leg of mutton. Bonethe leg, lard it with highly-seasoned bacon, tie it up to its original shape, and place in a braising-pan, cover it with slices of bacon, season with carrots and a bouquet of mixed herbs, moisten with water
Cook this with the app: pantry check, scaling, and the assistant.