Leg of Lamb or Mutton Provencal

Ingredients

• 1 cup bread crumbs
• Salt and pepper
• Milk
• 4 onions, chopped
• 1/2 pound salt pork, chopped
• 4 small carrots, chopped
• 1/2 teaspoon minced parsley
• 2 young turnips, chopped
• 1/2 teaspoon thyme, minced
• 2 cups white wine
• 2 cups boiling water
• 1 egg
• Fried eggplant slices
• Baked tomatoes
• Garlic cloves, minced
• Boiled and buttered onions

Method

1. 1

   Moisten crumbs with milk and squeeze dry.

2. 2

   Mix with half the salt pork, herbs, egg, and garlic to taste.

3. 3

   Stuff the bone cavity and sew up.

4. 4

   Fry remaining pork in a deep kettle with meat and onions, carrots, and turnips until all are delicately browned.

5. 5

   Season.

6. 6

   Add wine and water.

7. 7

   Cover closely and simmer, turning meat occasionally.

8. 8

   Serve with fried eggplant, baked tomatoes, and boiled onions.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 137. The excerpt below is the record exactly as published.

LEG OF LAMB OR MUTTON PROVENCAL (Gigot en Potpourri a la Provencale) i cup bread crumbs Salt and pepper Milk 4 onions, chopped 54 pound salt pork, chopped 4 small carrots, chopped Yz teaspoon minced parsley 2 young turnips, chopped Yz teaspoon thyme, minced 2 cups white wine Yz teaspoon fennel, minced 2 cups boiling water 1 egg Fried eggplant slices Garlic cloves, minced Baked tomatoes 1 boned leg mutton or lamb Boiled and buttered onions Moisten crumbs with milk and squeeze dry. Mix with half the salt pork, herbs, egg and garlic to taste. Stuff the bone cavity and sew up. Fry remaining pork in a deep kettle with meat and onions, carrots and turnips until all are delicately browned. Season. Add wine and water. Cover closely and simmer, turning meat occasionally. (Old mutton will take 3 hours.) Serve with fried eggplant, baked tomatoes and boiled FRENCH 323 onions. This dish may also be served with diced eggplant and green peppers braised in olive oil with chopped tomato and added to the meat a few moments before taking up. This leg of mutton stuffed with pickled pork is only one of four hundred recognized recipes of Provence. A breath-taking array of local dishes, all the way from the sailor's bouillabaisse and couscous in the Arabian restaurants of the old port at Marseilles to the conventionalized plats served a la financiere at the Negresco in Nice. A menu as polyglot as that of New York City, from the chop suey palaces of Chinatown up to the African chitterling dives in Harlem. Yet the chief influence is Italian, characterized by the anchovies that go into everything. Hors d'ceuvres : eggs and olives stuffed with anchovies, tunny in oil, the sausage of Aries, oursins, mullet caviar with oil, onions and eggs chopped together, raw artichokes, anchovy patties. Dishes Provencal: omelet of mussels, eggs poached in olive oil, pot-au-feu, octopus en daube, squid farcies, snail fritters, garlic mayonnaise, whitebait pancake, sheeps' trotters and tripe stewed in strong stock, le fassum Grassois (cabbage and lettuce boiled in broth with milt, pork and rice). The honey of Grasse, scented by perfume-making bees in this town where the most subtle scents are distilled and bottled for export. In the perfume shops fountains jet up rose, violet, heliotrope, carnation and out in the flower-fields lovesick swains commit suicide by crawling into caverns where the scent-makers store their rose petals. Here they fall into a last sweet sleep, suffocated by the overpowering aroma. In such a heaven of odors no wonder the bees turn out honeys to match the boudoir bottles of Quelques Fleurs, Dans la Nuit, Attar of Roses, Pour un Homme, Bellogia. Here you can chose a honey to match your favorite imported French perfume. Candied violets, jas- mine, mimosa, rose petals, orange blossoms, too. 324 THE EUROPEAN COOKBOOK The country cheese of ewes' milk, known as petits Barrons, comes in a small brick wrapped in a great big vine leaf, and before it leaves home the cheese is well soused with brandy. The mountain cheese Cachat is as strong as Gibraltar, highly sea- soned and simply reeling with brandy and white wine. The almond tarts of Aix, honeyed nougats, sweet nut biscuits aux Avelines — but best of all, a watermelon iced, au Vin: Cut out the heart only, in balls, remove all seeds in the re- maining hole and fill it two-thirds full of Chateauneuf-du-Pape wine. Put the iced melon balls back into the cavity and eat with the wine sauce. Chateauneuf-du-Pape is fruity and mellow and comes either white or red, though Provence is distinguished for its pink wines, Vin Rosee, forming a class in themselves, but little known outside of France. Tavel is the best of these. The Nicois have the fine wine of Bellet and the excellent petit vins of La Gaude and St. Jeannette. Champagne NECK OF MUTTON SAINTE MENEHOULD (Cous de Mouton Sainte Menehould) i neck mutton 2 sprigs parsley Salt pork 1 sprig thyme % cup butter 1 bay leaf 3 young carrots, sliced Salt and peppercorns 3 medium-sized onions, sliced Seasoned stock 1 leek, sliced 1 egg, beaten Bread crumbs Have butcher trim neck. Split it down the center, chop between vertebrae without cutting the meat, and lard it with salt pork. Melt butter; add carrots, onions, leek, herbs, pepper- FRENCH 325 corns and salt and slowly fry. When vegetables begin to color lay in the halves of neck and fry, turning often and carefully until vegetables are lightly browned. Have stock boiling hot, and pour on enough to cover. Simmer until tender. Drain well. Brush with egg, sprinkle with crumbs and brown slowly under grill. Remove herbs and peppercorns from liquid. Re- duce to a rich sauce. The Cous de Mouton Sainte Menehould is well worth the loving care bestowed on it. The dish is interesting in that three cooking processes go into its making, namely, frying, stewing, and grilling. Many of the recipes of the Champagne district owe their fame to two cooking processes, usually braising or stewing, and baking or grilling. The town of Sainte Menehould has given its name to this class of cooking, the origin of which is obscured in the middle ages. At least two other countries have their twice-cooked dishes from remote antiquity. The Portuguese like their pork fried and then simmered, and the Southern Germans stew the hum- bler cuts of veal and then bread and bake them. Lyonnais VEAL RQLLS (Veau Roulee) 1 veal steak cut very thin 1 teaspoon minced parsley l

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