Braised Leg of Mutton

Ingredients

• a leg of six or seven pounds
• slices of bacon
• cut carrots
• onions
• sweet herbs
• parsley
• a bay-leaf
• a bit of garlic
• half a pint or more of good meat gravy or broth
• a dozen peppercorns
• four cloves
• a stick of celery
• salt

Method

1. 1

   Put the mutton into a braising-pan with bacon slices over and under.

2. 2

   Strew carrots, onions, herbs, parsley, bay leaf, garlic, pepper, and salt between.

3. 3

   Moisten with meat gravy or broth and stew for nearly four hours.

4. 4

   Strain and reduce the gravy by boiling, glaze the mutton, and serve garnished with glazed onions and boiled haricot beans.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 971. The excerpt below is the record exactly as published.

slices of bacon over and imder, so that the bottom of the pan shall be well lined. Between the mutton and bacon strew cut carrots, onions, sweet herbs, parsley, and a bay-leaf, also a bit of garlic, if liked, and pepper and salt. Moisten with half a pint or more of good meat gravy or broth, and allow a leg of six or seven pounds to stew neai'ly four hours. If stewed very gently the hquor will not have lost much in quantity. When the meat is done enough, strain, reduce the gravy by quick boiling, and serve in a tureen. Glaze the mutton, and send it to table garnished with onions, which should also be glazed, and white haricot beans boiled in good veal broth under the joint. A dozen peppercorns and four cloves, with a stick of celery

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