Leg of Lamb a la Bepcy

Ingredients

• three ounces of onion
• three ounces of carrot
• three ounces of turnip
• an ounce of celery
• a sprig of parsley
• a gill of Marsala
• an ounce of glaze

Method

1. 1

   Prepare a stewpan with bacon and vegetables, place the leg of lamb, moisten with broth, and cook slowly for two hours.

2. 2

   Strain broth, remove fat, and reduce with Marsala and glaze.

3. 3

   Baste lamb until browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 170. The excerpt below is the record exactly as published.

eg1 of Lamb a la Bepcy. — Shoi'ten the shank bone by sawing it off close to the end of the meat. Choose a good sized stewpan, large enough to hold the leg easily. Line it with pieces of fat bacon or pieces of good beef dripping, laying over it three ounces each of onion, carrot, and turnip, an ounce of celery, and a sprig of parsley, all cut small, and a seasoning of salt and pepper. Lay the leg of lamb upon this bed, set the pan upon a moderate fire, and when the fat is melted turn the leg about for a few minutes to “ seize ” the meat and slightly colour it. Now moisten with warm broth just level with the top of the meat, bring to the boil, skimming off the scum, then close the pan, put it into a moderate oven, or over a low fire, to cook as slowly as possible for two hours. By that time the broth will be reduced more than half. Now take out the leg, put it on a small baking-pan, strain the broth, remove the fat, and boil it down a little, adding a gill of Marsala and an ounce of glaze

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