Leg of Mutton a L'Etuve
From The Dudley book of cookery and household recipes, 1909
Pour sauce over and serve.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 33. The excerpt below is the record exactly as published.
LEG OF MUTTON A L’ETUVE PLACE the leg of mutton in an uncovered saucepan, adding a wine glass of water, on a sharp fire. When the water has completely evaporated and the meat has 104 MEAT become a good colour moisten it with a wineglass of red wine and sauce of consomme. Season with a bay leaf, onion, parsley, thyme, salt and pepper
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