Gigot de Mouton roti

Ingredients

• Choose a small leg of fat mutton
• Season with salt
• and pepper
• finely chopped parsley
• one finely chopped shallot
• a bruised clove of garlic
• two ounces of butter
• one sliced onion
• a few slices of carrot

Method

1. 1

   Trim and bone the mutton, season with salt, pepper, parsley, shallot, and garlic.

2. 2

   Tie up the meat and place it in a baking-tin with butter and vegetables.

3. 3

   Bake in a hot oven for 20 minutes, baste frequently, then finish in a slacker oven until tender.

4. 4

   Dish up, pour away fat, add stock for gravy, season, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 354. The excerpt below is the record exactly as published.

Gigot de Mouton roti. — In France this dish is not prepared in the same way as in this country, at any rate not in the provinces. The following is the mode of preparation recommended : Choose a small leg of fat mutton ; trim and bone it, i.e. remove the hip and thigh bones. Season with salt and pepper, finely chopped parsley, one finely chopped shallot, and a bruised clove of garlic (garlic introduced into raw meat loses its objectionable acidity and odour ; it renders ths meat more appetising and imparts a very fine flavour). Tie up the meat, and place it in a baking-tin with a few slices of carrot, one sliced onion, and two ounces of butter

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