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Braised Leg of Mutton
From The household gas cookery book, 1900
Serves 1
Cooking time may vary based on the weight of the joint.
Presented as published in 1900. 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
Nutrition per serving
473Calories
29 gProtein
33 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories473 kcal
Protein29 g
Carbohydrates33 g
Fiber4.8 g
Sugars13 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.3 g
Cholesterol88 mg
Sodium456 mg
Potassium943 mg
Calcium82 mg
Iron3 mg
Magnesium58 mg
Phosphorus315 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A505 mcg
Vitamin E0.5 mg
Vitamin K9 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate74 mcg
Choline36 mg
Caffeine0 mg
Water487 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 48. The excerpt below is the record exactly as published.
Braised Leg of Mutton. — Get a small lean leg of mutton for this purpose. Place it in a braising-pan with some slices of fat bacon under it and over it. In fact, line the bottom of the pan with slices of bacon. Stew some cut-up carrots, onions, sweet herbs, parsley, one bay leaf, three cloves of garlic, or half a dozen eschalots, pepper and salt. Moisten the whole with a half pint of gravy or good stock
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