Braised Mutton & la Provençale

Ingredients

• a nice leg of mutton
• 4 ounces lean raw ham
• 2 onions
• 1 carrot
• 2 cloves of garlic
• 12 whole peppers
• 1 gill of brandy
• 3 pints of stock or broth
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 1 tablespoonful butter
• 1 tablespoonful flour

Method

1. 1

   Remove the bone from the leg of mutton, fill it with sausage forcemeat, and sew it up.

2. 2

   Lard the top with strips of larding pork, season with salt and pepper.

3. 3

   In a baking pan, place ham, onions, carrot, garlic, and peppers, then place the meat on top.

4. 4

   Pour brandy and stock over it, cover with buttered paper and a lid, and cook for 3 to 3.5 hours.

5. 5

   After cooking, strain the broth, remove fat, pour over the meat, and roast until glazed.

6. 6

   Serve garnished with baked tomatoes and boiled onions.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 213. The excerpt below is the record exactly as published.

Braised Mutton & la Proyen^ale. — Bemove the bone from a nice leg of mutton, fill it with sausage forcemeat, and sew it up ; remove the skin on top, and lard it with fine strips of larding pork ; season with 1 tablespoonful salt, 1 teaspoonful pepper, rub the sea- soning well into the meat. Put 4 ounces lean raw ham in a double baking pan or a saucepan with a tight-fitting cover ; add 2 onions, 1 carrot, 2 cloves of garlic, 12 whole peppers, and a bouquet, put the meat on top of this ; pour 1 gill of brandy over it, add 3 pints of stock or broth ; cover the meat with buttered paper, put on the cover, set it in a medium-hot oven or on top the stove, and cook from 3 to 3V2 hours. When the meat is done remove it to a roast- ing pan ; strain the broth, remove all the fat, and pour the broth over the meat ; return to the oven, roast and baste till it has obtained a nice glaze ; then lay the meat on a warm dish ; garnish with baked tomatoes and boiled white onions. Melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful flour

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