Braised Leg of Mutton

Ingredients

• a nice fat leg of mutton weighing about eight pounds
• a dozen strips of fat bacon
• two onions
• each stuck with two cloves
• a head of celery
• two shred carrots
• a spoonful of chopped parsley
• a bay-leaf
• a quart of good stock
• a little nutmeg
• two blades of mace
• a pint of white haricot beans
• two onions
• a pint of brown sauce
• a little butter

Method

1. 1

   Lard the leg of mutton with bacon strips.

2. 2

   Place in a braising pan with onions, celery, carrots, parsley, bay leaf, and seasonings.

3. 3

   Moisten with stock, cover, and simmer for about four hours, basting frequently.

4. 4

   Cook haricot beans separately and prepare a sauce with fried onions and brown sauce.

5. 5

   Combine beans with sauce and simmer.

6. 6

   Once mutton is braised, strain the liquor, reduce it, and serve the mutton on beans with the glaze.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 115. The excerpt below is the record exactly as published.

a nice fat leg of mutton weighing about eight pounds, saw off the shank-bone, and lard it with a dozen strips of fat bacon, cut a quarter of an inch square by six inches long. Place the leg in a braizing-pan with two onions each stuck with two cloves, a head of celery split in half, two shred carrots, a spoonful of chopped parsley, a bay- leaf, and season with salt, pepper, a little nutmeg, and two blades of mace. Moisten with a quart of good stocky 266 PRACTICAL HOUSEHOLD COOKERY. cover the meat with a buttered paper, and put the lid on the pan ; lay on it some embers ; set the pan on the fire to simmer very gently for about four hours, taking care to frequently baste the mutton with its liquor and feed the lid with live embers. Meanwhile cook a pint of white haricot beans (No. 294), strain, and put in a stewpan in which the following sauce has already been prepared: — Shred fine two onions ; fry them of a light colour in a saut^-pan with a little butter ; add a pint of brown sauce ; season with salt and pepper ; let it boil gently for fifteen minutes, then rub it through a sieve, as a purde. Having thus put the beans with the sauce, let the whole simmer about five minutes. When the mutton is properly braized take it from the braizing-pan and keep it hot; straiu the liquor into a small saucepan ; skim off all the fat and reduce it to a half-glaze ; lay the haricot beans on a hot dish ; dress the leg of mutton on it ; pour over the meat the half-glaze, and serve. Note, — To simplify the cooking, legs of mutton may be braized without larding, and garnished with plain boiled haricot beans, moistened with gravy instead of sauce. Braized legs of mutto

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