Braized Leg of Mutton A La Bretonne

Ingredients

• a nice fat leg of mutton weighing about eight pounds
• a dozen strips of fat bacon
• two onions
• a head of celery
• two shred carrots
• a spoonful of chopped parsley
• a bay-leaf
• a little nutmeg
• two blades of mace
• a quart of good stock

Method

1. 1

   Lard the leg of mutton, place in a braising pan with onions, celery, carrots, parsley, bay leaf, and seasonings.

2. 2

   Moisten with stock and braise until tender.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 114. The excerpt below is the record exactly as published.

" bay-leaf, and onions, add the turnips, con- tinue simmering for a few minutes longer, and serva Note. — ^The neck-end and breast of lamb is also prepared and served in the same style. 648. MINCED MUTTON. This mince is generally made with the remnants of cold mutton. Cut off all fat, skin, and gristle from the meat ; mince it fine, and warm it well together with some Italian sauce, without, however, letting it boil ; after which, dress it on a dish with poached eggs and large crodtons as a garnish. PRACTICAL HOUSEHOLD COOKERY. 265 549. HARICOT MUTTON. Cut the end part of the neck as well as the breast of mutton between each bone ; pare away all superfluous fat, put the pieces of . mutton into a stewpan ; fry them over a brisk Are to a nice brown ; then pour off the grease, sprinkle three spoonfuls of flour over the mutton, and stir the contents for about five minutes over the fire ; then moisten it with one quart of broth, and continue stirring almost constantly till it boils. Prepare about half a pound each of carrots and turnips cut in fancy shapes, such as half-moons, small pears, and big olives; add them to the mutton, as well as a dozen small onions, a " bouquet garni," two bay -leaves, and two pinches of mignonette pepper. Let the haricot mutton simmer gently by the side of the fire, with the lid on the pan, for about an hour and a half, taking care to frequently stir it ; then carefully skim off the fat and grease ; remove the '^ bouquet garni " and leaves ; dish it up with the vegetables ; reduce the sauce (if necessary) by sharp boiling, pour it over the mutton, and serve. Note. — ^The above may be varied by substituting new potatoes, young carrots, turnips, and green peas for the aforesaid vegetables. 550. BRAIZED LEG OF MUTTON A LA BRETONNE. Take a nice fat leg of mutton weighing about eight pounds, saw off the shank-bone, and lard it with a dozen strips of fat bacon, cut a quarter of an inch square by six inches long. Place the leg in a braizing-pan with two onions each stuck with two cloves, a head of celery split in half, two shred carrots, a spoonful of chopped parsley, a bay- leaf, and season with salt, pepper, a little nutmeg, and two blades of mace. Moisten with a quart of good stock

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