Leg of Mutton A La Durand

Name: Leg of Mutton A La Durand
Ingredients: 8 lbs. leg of mutton; 4 oz. clarified dripping; 2 sliced onions; 1 sliced carrot; 1 stick of celery; 5 fresh mushrooms; 2 tomatoes; 1 gill sherry or mushroom liquor; 1 wineglassful claret; ½ pint good brown gravy

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

Nutrition per serving

10455Calories

649 gProtein

104 gCarbs

810 gFat

Full nutrition (33 nutrients)

Calories10455 kcal

Protein649 g

Carbohydrates104 g

Fiber12 g

Sugars22 g

Total Fat810 g

Saturated Fat336 g

Monounsaturated Fat335 g

Polyunsaturated Fat82 g

Cholesterol2659 mg

Sodium6970 mg

Potassium10955 mg

Calcium753 mg

Iron62 mg

Magnesium904 mg

Phosphorus6491 mg

Zinc131 mg

Copper5.2 mg

Manganese1.8 mg

Vitamin D6.1 mcg

Vitamin C33 mg

Vitamin A509 mcg

Vitamin E3.8 mg

Vitamin K9.1 mcg

Vitamin B65.6 mg

Vitamin B1290 mcg

Thiamin (B1)4.6 mg

Riboflavin (B2)9.9 mg

Niacin (B3)238 mg

Folate847 mcg

Choline222 mg

Caffeine0 mg

Water2984 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 29. The excerpt below is the record exactly as published.

LEG OF MUTTON A LA DURAND. Gigot a la Durand. 8 lbs. leg of mutton. A seasoning of pepper, salt, mixed herbs, bay leaf, and chopped shallot. 4 oz. clarified dripping. 2 sliced onions. 1 sliced carrot. 1 stick of celery. A bunch of herbs. 5 fresh mushrooms. 2 tomatoes. 1 gill sherry or mushroom liquor. 1 wineglassful claret, f pint good brown gravy

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