Leg of Mutton à la Bretonne

Ingredients

• the joint
• an eight-ounce Portugal onion
• an ounce of butter
• a saltspoonful of salt
• the same of castor sugar
• a gill of the water the mutton was boiled in
• one ounce of glaze
• a pint measure with white haricot beans
• a teaspoonful of salt

Method

1. 1

   Cover the mutton with water, bring to a boil, and simmer for half an hour.

2. 2

   Roast for an hour and a quarter.

3. 3

   Fry onion pieces in butter with salt and sugar, add mutton water and glaze, and simmer.

4. 4

   Cook haricot beans in reduced mutton water with salt until tender.

5. 5

   Mix onion puree into beans, heat, and serve with mutton on top.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 166. The excerpt below is the record exactly as published.

the joint thoroughly with water, bring it gradually to the boil, and let it simmer gently for half an hour. Then lift it out, and without a moment’s delay put it on the spit. Roast it for an hour and a quarter, or, if liked very well done, for an hour and a half. Whilst the mutton is roasting peel an eight-ounce Portugal onion, cut it into eight equal pieces, blanch them, cool and drain them, and put them into a stewpan with an ounce of butter, a saltspoonful of salt, and the same of castor sugar. Fry until turning colour over a low fire, add a gill of the water the mutton was boiled in, and one ounce of glaze. Simmer till the onion is quite cooked, and pass it through a hair sieve. Keep it warm in the bain-marie. Fill a pint measure with white haricot beans, put them into a stewpan with the water the mutton was cooked in, reduced by boiling to a quart, add a teaspoonful of salt, bring it to the boil, and then simmer gently till the beaus are tender. Drain them, put them back in the stewpan, and mix the onion puree into the beans. Heat both thoroughly, LEG OF MUTTON A LA BRETONNE 243 lay the vegetables in a hot dish, place the mutton npon them, and ponr the gravy round it. Fillets of Beef au Raifcrt. — Mince a tablespoonful of horseradish and the same of green chilis, and mix them with a teaspoonful of mustard flour into two ounces of butter. Season the beef with a little salt or spiced salt, and with a knife spread the mixture on both sides of each fillet. Grill the fillets on a gridiron over a sharp fire, turning each four times. Serve on a very hot dish, adding the juice of half a lemon mixed with a dessertspoonful of walnut ketchup. Fillets of Beef aux Anehois. — Cut the beef into oval fillets three and a half inches long, two and a half wide, and three-quarters of an inch thick, and cut for each a slice of fat the size of and twice the thickness of a half-crown. Let the fillets marinade all night. Take a small saute-pan, melt half an ounce of butter

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