Braised Leg of Mutton
From A guide to modern cookery, 1909
Serves 6
Serve with either a purée of potatoes, turnips, haricot-beans, or the reduced braising-liquor.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 252. The excerpt below is the record exactly as published.
BRAISED LEG OF MUTTON Suppress the pelvic bone, shorten the end bone and brown the leg in the oven. Now, put it in an oval utensil, garnished for braising; add just enough white stock to barely cover the joint, and cook gently, allowing forty minutes per lb. of meat
Cook this with the app: pantry check, scaling, and the assistant.