Braised Leg of Mutton

Ingredients

• Leg of mutton (boned at market)
• 1/4 cup butter
• 1 slice onion
• 1 slice carrot
• 1 slice turnip
• 1 sprig thyme
• 1 sprig parsley
• 3 cups hot water
• 1.5 teaspoons salt
• 4 tablespoons flour
• 1 bay leaf
• Plain Stuffing

Method

1. 1

   Wipe meat, stuff, sew, and place in deep pan.

2. 2

   Melt 1/4 cup butter, add onion, carrot, turnip, bay leaf, thyme, and parsley.

3. 3

   Cook 5 minutes.

4. 4

   Add hot water, salt, and peppercorns; pour over mutton.

5. 5

   Cover closely and cook 3 hours in slow oven (250° F.), uncovering for the last half-hour.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 120. The excerpt below is the record exactly as published.

BRAISED LEG OF MUTTON Leg of mutton (boned at market) 1 sprig thyme 14 cup butter 1 sprig parsley 1 slice onion 3 cups hot water 1 slice carrot 11% teaspoons sa!t 1 slice turnip 4 tablespoons flour 1% bay leaf Plain Stuffing

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