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Gigot Bouilli à l'Anglaise
From A guide to modern cookery, 1909
Serves 6
Leg of mutton a l’anglaise may be accompanied by purées of turnips, celery, etc.
Presented as published in 1909. 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
45Calories
2 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein1.7 g
Carbohydrates8 g
Fiber1.7 g
Sugars3.5 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium942 mg
Potassium179 mg
Calcium23 mg
Iron0.3 mg
Magnesium9.5 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline5.7 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 251. The excerpt below is the record exactly as published.
GIGOT BOUILLI A L’ANGLAISE Trim the leg, shorten it in the region of the tibia bone, and plunge it into a stewpan of boiling water, salted in the propor- tion of one-third oz. of salt per quart of water. For an ordinary leg, add: three medium-sized carrots, two onions, each stuck with a clove, a faggot, and two cloves of garlic. Let the leg cook for a quarter of an hour for each two lbs. of its weight. Dish with vegetables all round, and serve at the same time a butter sauce with capers. N.B.—Leg of mutton
Cook this with the app: pantry check, scaling, and the assistant.