Leg of Mutton a la Jardiniere
From Luncheons, 1902
Use boiled potato balls, macedoine, and string beans.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 34. The excerpt below is the record exactly as published.
LEG OF MUTTON A LA JARDINIERE Cut a roasted leg of mutton in thick slices and run the knife under the slices to free them, but leave them in place. Conceal the bone with a paper frill. Arrange around the 90 LUNCHEONS dish a variety of vegetables
Cook this with the app: pantry check, scaling, and the assistant.