Leg of Mutton à l'Américaine

Ingredients

• a fine leg of mutton
• 1 even tablespoonful seasoning salt
• 1 ounce butter
• 1 cupful boiling water
• 1 tablespoonful cornstarch
• 1 gill of cold water
• ½ tablespoonful butter
• ½ teaspoonful beef extract

Method

1. 1

   Wipe the mutton, season with salt, spread butter, and roast in a hot oven until brown.

2. 2

   Add boiling water and continue roasting until done.

3. 3

   Remove fat from gravy, thicken with cornstarch, and serve with vegetables.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 211. The excerpt below is the record exactly as published.

Leg of Mutton h l'Am6rieaine. — Procure a fine leg of mutton from a first-class butcher to make this excellent dish to perfection. Select meat which is at least 1 week old in summer, or a week and over in winter. Wipe the meat off with a damp towel, season it with 1 even tablespoonful seasoning salt, spread 1 ounce butter over the top. Place the mutton in a roasting pan, set it in a hot oven, roast until it has obtained a light brown color, basting frequently ; then add 1 cupful boiling water, continue to roast and baste till done. (It will take for a leg. of 8 pounds 2Yt hours. The mutton should be done, but still a little rare toward the bone. Some like it very rare ; in that case 1 hour would be sufficient.) When ready to serve, lay the meat on a hot dish ; remove the fat from gravy, mix 1 tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook a few minutes ; add sufficient boiling water or broth to make 1 pint of sauce, cook a few minutes. Strain, add Ys tablespoonful butter (if water has been used in place of broth, add Yt teaapoonful beef extract

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