Braised Leg of Mutton

Ingredients

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

Method

1. 1

   Line a kettle with bacon, add carrots, onions, and herbs, then place the leg on top.

2. 2

   Cover with more bacon and pour water over it.

3. 3

   Stew gently for 4 hours, basting occasionally.

4. 4

   Strain and thicken the gravy with flour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 85. The excerpt below is the record exactly as published.

BRAISED LEG OP 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 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 of 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 it with salt and pepper 132 MEATS. as soon as 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.