Braised Leg of Mutton

Ingredients

• A good-sized leg of mutton
• 2 tablespoons butter
• 1 onion
• 1 slice carrot
• 1 slice turnip
• 1 quart boiling water or stock
• 2 teaspoons salt
• 12 peppercorns
• 3 tablespoons butter
• 4 tablespoons Purity Flour

Method

1. 1

   Remove bone, trim and wipe the mutton.

2. 2

   Stuff and sew up.

3. 3

   Melt butter in a pan, add onion, carrot, and turnip, all cut fine.

4. 4

   Stir and then put in meat with a dredging of Purity Flour.

5. 5

   Cover and cook slowly for 15 minutes.

6. 6

   Add boiling water or stock, salt, and peppercorns.

7. 7

   Cover closely and bake for 3 hours, basting the last hour.

8. 8

   Place meat on a hot platter, remove strings, skim off some fat, and when liquor is reduced to 2 cups, strain and thicken with butter and Purity Flour cooked together until well browned.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 62. The excerpt below is the record exactly as published.

A good-sized leg of mutton will require H hours to 2 hours to cook. After it has been in the oven for 10 minutes and the flour scattered in the pan when the meat was dredged begins to brown, pour a pint Page One Hundred and Twelve /C -^ PURITY tj^ — f FUOU R More Bread and Better Bread of boiling water in the pan and in 5 minutes baste the meat with this water, seasomng it w th a little salt andl^epper, and dredge it lightly with PurUy Flour Repeat this basting _7^,^,y/.5 .™f j^^^^^^^^ the meat is cooked. Take up the meat and serve it with a bi-own gravy made oi Ihe drippings n the pan, to which boiling water is added ■e..^^ Furity Flour for thickening and seasoning. ^^^ before taking up the gravy add 3 farge tablespoons of red currant jelly broken up m bits, and serve it at once m a gravy boat with the mutton. BRAISED LEG OF MUTTON Kemove bone, trim and wipe with a damp cloth. Stuff and sew up Melt about 2 tablespoons butter in pan TnTadd i onion, 1 slice carrot and 1 of turnip, all cut fine. Stir and then put m meat witii a dredging of Purity Flour. Cover and cook slowly for 15 minutes Add 1 .juart boiling water or stock a^dU teaspoons Lit and 12 peppercorns. Cover closely .nd bake 3 hours, ^^ ;">%--„X^^. ^^^^^^^ last i hour. Place meat on a hot platter and remove strings. Skim off some of the fat from M^ot m pan, and when liquor is reduced to 2 cups strain and thicken with 3 tablespoons butter and 4 tablespoons Purity Flour, cooked together until well browned. STUFFING 2 eups bread crumbs. ^ teaspoon salt 1 cup melted butter. Pepper and thyme. 2 tablespoons boiling water. This is one of the nicest ways of cooking mutton. ROAST PORK Trim and wipe the meat. If used with the skm on. score it in inch squares, taking care to cut only throu^^h skin. Make a cut just below the knuckle with a boning knife. Slide the knife up along the bone and turn it outward, making a i dozen cuts | of the way to the skm, and fill them with stiiff- inr Sprinkle with salt and pepper, place on rack in roasting pan, dredge with Pur^ty Flour Half an hour before serving sprinkle with 1 tablespoon cracker crumbs seasoned with pepper, salt and sage. Serve with apple sauce. STUFFING 1 cup grated bread crumljs. 1 sour apple. 1 small onion. 6 sage leaves. Chop apple and onion. Melt the butter, add the crumbs, rubbing them hard to distribute the butter evenly. Add the seasoning, apple and onion, and 3 beaten egg yolks. APPLE SAUCE Wine quarter and core 12 tart cooking apples ; steam till tender and sprinkle with 4 tablespoons sugar and a little salt. Do not make it too sweet : if the apples are not very sour, add the ]uice of a i lemon. 2 tablespoons butter. 1 teaspoon salt

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