Leg of Mutton a la Daube

Ingredients

• A Leg of Mutton
• two quarts of strong broth
• a pint of white-wine
• some vinegar
• whole spice
• bay-leaves
• green onions
• savoury
• sweet-marjoram
• mushrooms
• lemon cut like dice
• two or three anchovies
• browned butter

Method

1. 1

   Lard the mutton with bacon and half roast it.

2. 2

   Place it in a pot with broth, white wine, vinegar, and spices.

3. 3

   Stew until tender.

4. 4

   Make a sauce with some of the liquor, mushrooms, lemon, and anchovies, thickened with browned butter.

5. 5

   Garnish with lemon.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 32. The excerpt below is the record exactly as published.

A Leg of Mutton a~la-Daube : — Lard your 102 Early Receipts. meat with bacon through, but slant-way ; half roast it ; take it off the spit, and put it in a small pot as will boil it ; two quarts of strong broth, a pint of white-wine, some vinegar, whole spice, bay-leaves, green onions, savoury, sweet-marjoram; when ’tis stew’d enough, make sauce of some of the liquor, mushrooms, lemon cut like dice, two or three anchovies : thicken it with browned butter

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