Braised Leg of Mutton

Ingredients

• leg of mutton
• four carrots
• two turnips
• two middle-sized onions
• two cloves
• a stick of celery
• two blades of mace
• enough weak stock to cover

Method

1. 1

   Trim the mutton and lard it with bacon.

2. 2

   Line a braising-pan with bacon, add the mutton and vegetables, moisten with stock, and stew gently for three hours.

3. 3

   Reduce the stock and brown the meat in the oven before serving.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 254. The excerpt below is the record exactly as published.

leg of mutton of 9 or 10 lbs. two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty min- utes, but allow an hour for older ones, which are to be mashed. Place the tur- nips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted but- ter, with capers added, should accom- pany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, about twenty minutes to each pound. Mutton, Leg of, Boned and Stuffed. — Having removed the bone from a small leg of mutton, fill the Mutton in Jelly MUTTON Mutton, Braised space from which it was taken with a force-meat composed of the fol- lowing ingredients worked together into a firm, smooth paste : Shred finely 4 ozs. of suet and 2 ozs. of ham ; mix these with 6 ozs. of bread- crumbs, and flavor with a teaspoon- ful of minced thyme, marjoram, and basil, the same of parsley, and a couple of shallots; add a little nut- meg, pepper, and salt. Moisten with a couple of eggs, well beaten first. Keep the force-meat from falling out into the dripping-pan during the process of cooking by sewing up the opening. Time for roasting, about twenty minutes to the pound. Or if a more savory dish be pre- ferred, pound the solid parts of a couple of red herrings to a paste. Season highly with pepper, and by detaching the skin from the thickest part of the joint, force the paste under and secure well. The mutton thus stuffed need not be boned. Trim off the fat from the mutton before putting it to the fire. Baste with good dripping. For sauce, add to the gravy of the meat an anchovy pounded, and pepper and salt to taste ; boil for a few minutes ; thicken with butter rolled in flour, and serve in a tureen with half the juice of a lemon squeezed into it. Mutton, Leg of, in Jelly. — Remove all the bones from a medium-sized leg of mutton, about 6 lbs. in weight. Cut in narrow strips one inch long I x/z lbs. of lean, raw ham ; pare off the fat, chop it, and keep it for further use. With a pointed knife make some small incisions in regular rows all around the mutton, and put in each hole a strip of the ham. Rub the meat all over with one teaspoonful of salt, one salt - spoonful of black pepper, and tie it in an oblong shape. Put a brasier over a moderate fire. Put in it two table-spoonfuls of butter, the chopped fat from the ham, two medi- um-sized onions, two carrots, sliced, three sprigs of parsley, one small bay- leaf, two cloves ; then add the mutton, with 1 Yz lbs. of veal knuckle. Let brown all over about twelve minutes, and turn over the meat and vegetables often to prevent them from scorching. Then add all the bones from the leg, cook five minutes more; turn again, then pour over one quart of warm beef broth. Butter slightly a round piece of paper a trifle larger than the sauce- pan, put it over, and the cover over it. Cook very slowly for three hours. Remove the leg in a warm, oblong platter, cut the strings off, keep warm in open oven while finishing the gravy. Strain the gravy in a clean saucepan, and add one pint of queen olives pre- pared as follows : With a small, pointed knife peel them as you would a pear. The stones will come out easily and the olives will retain their shape. Put them in a bowl of fresh water, drain them carefully over a clean napkin. Do not cook them in the gravy more than two minutes. Serve them around the mutton with gravy over everything. Serve very hot. This dish is delicious cold, served as follows : Have a deep dish about the size of the leg of mutton. Aft^r the gravy has been strained pour about a quarter of it in the deep dish. Place it on ice until it becomes stiff. Put the meat in the platter over the jelly, top side down, arrange the olives nicely around the meat. Melt the re- maining gravy, and when cooled off pour it over the meat. Put in the ice- box ; serve the next day. When ready to serve, wet a towel in hot water, put it around the dish for half a minute, and unmould it in a cold platter. Garnish with some very small toma- toes filled up with white celery, coarse- ly chopped, English walnuts, and may- onnaise. Mutton, Leg of, Braised. — This is known under a variety of names ; generally so called after the sauce or garnish. Cut off the knuckle end, and trim away unnecessary fat. Lard it with narrow strips of bacon which have been well seasoned with pepper. Line a braising-pan with slices of bacon, and lay in the mutton, with more slices on the top. Add Mutton, Roast MUTTON Mutton, Ragout of four carrots, two turnips, two middle- sized onions, each stuck with two cloves, a stick of celery, two blades of mace, and a few peppercorns, with enough weak stock to cover

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