Braised Leg of Mutton

Ingredients

• 1 Leg of Mutton
• 1 Easher of Ham
• 1 fagot of Herbs
• 20 Peppercorns
• 1/2 oz. Butter
• 2 Carrots
• 1 Turnip
• 1 Onion
• 1 quart Stock

Method

1. 1

   Melt butter in a saucepan, brown the mutton all over, add ham and vegetables, pour in stock, and bring to boil.

2. 2

   Cover and cook slowly in a moderate oven.

3. 3

   If using a coal fire, reverse the lid and place hot coals on it.

4. 4

   Cook very slowly, strain gravy, remove fat, and boil to a half glaze.

5. 5

   Serve with Julienne or plain vegetables.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 205. The excerpt below is the record exactly as published.

BEAISED LEG OP MUTTON. 1 Leg of Mutton Is. 3c?. 1 Easher of Ham . 2d. 1 fagot of Herbs 20 Peppercorns . \^ oz. Butter \d. 2 Carrots . -, 1 Turnip . 1 Onion \\d. 1 quart Stock . - Total Cost— Is. 1U. Tim e— F our Hours Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over ; then lay the ham and vegetables round it, pour in the stock, and bring it to the boil. Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly. If the brais- ing is being done by a coal fire the lid of the stew- pan may be reversed and some hot coals placed in it ; these will want renewing from time to time. In any case cook very slowly, then dish the meat, strain the gra\7, remove the fat carefully, and boil to a sort of half glaze ; pour round the dish, serve with Julienne or plain vegetables. 334 THE ART OF LU'ING IN AUSTRALIA. PRESSED BEEF. 10 lbs. Thick Brisket of Beef, Corned or Fresh .... Is. 6<?. 1 fagot of Herbs . . . • 1 i^ 1 stixlk Celery i ^"'• 1 Onion ..... ."1 2 Carrots V^\,J 1 Turnip C^'^'^' 40 Peppercorns . . . , .J Total Cost— Is. %d. Time— Four Hours. Bind the beef with tapes to keep it a good shape. If it is corned, put it on in cold water ; if fresh, in hot stock or water, and bring to the boil, then skim carefully and put in the vegetables and peppercorns. Simmer very gently indeed for four hours, then take it up. Take off the tapes, slip out the bones, and put it into a dish ; place a piece of board on the top and some heavy weights and leave till the next day, then turn out and serve with a salad. If fresh meat is used for this dish the liquor may be used for soup, or the bones may be put back when removed from the meat and boiled without the lid very quickly for an hour. Then strain off and stand away till the next day ; it should then be in a strong jelly. This may be cut into blocks and put round the meat. CURRIED CHOPS. 2 lbs. Chops bd. \ oz. Curry Powder . Id. 1 oz. Butter

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