Leg of Lamb a la Jardiniere

Ingredients

• a leg weighing about seven or eight pounds
• cover with boiling water (two quarts should be enough)
• an onion
• half a small carrot
• half a small turnip
• two cloves
• four allspice
• four leaves of celery
• four table-spoonfuls of flour
• one cupful of cold water
• four teaspoonfuls of salt
• one of pepper

Method

1. 1

   Put the leg of lamb into a kettle, cover with boiling water, and add the muslin bag with vegetables and spices.

2. 2

   Mix flour with cold water and stir into the kettle.

3. 3

   Add salt and pepper, cover, and simmer for four hours.

4. 4

   Serve with gravy and vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 138. The excerpt below is the record exactly as published.

Leg of Lamb a la Jardiniere. Use a leg weighing about seven or eight pounds. Put it into as small a kettle as will contain it, and cover with boiling water (two quarts should be enough). Put into a muslin bag an onion, half a small carrot, half a small turnip, two cloves, four allspice, and, if you have them, four leaves of celery. Tie the bag and put it into the kettle with the meat. Mix four table-spoonfuls of flour with one cupful of cold water, and stir this thicken- ing into the hot water in the kettle. Add four tea- spoonfuls of salt and one of pepper

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