Gigot de Mouton Farci
From The profession of cookery, from a French point of view, 1894
For cold serving, glaze with gravy.
Presented as published in 1894. 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
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.
Gigot de Mouton Farci. Bone a leg of mutton and in tlie place of the bone put the following stuffing : lean ham^ a little salt porkj mushrooms_, and cucumbers, minced together^ seasoned with salt, mixed spices and savoury herbs mixed firmly together with an ^^^. Fill up all spaces in the leg with this, tie together with string to keep in place, then put into a covered stewpan with a cupful of broth and one of wine, an onion, a carrot, and a parsnip
Cook this with the app: pantry check, scaling, and the assistant.