Leg of Mutton à la Polonaise

Ingredients

• Braise a very tender leg of mutton
• a large lump of butter
• chopped parsley
• chives
• eschalots
• powdered ginger
• salt
• pepper
• bread-crumbs
• a wine-glassful of champagne
• flavour with orange-juice

Method

1. 1

   Braise a very tender leg of mutton until three quarters cooked, drain it, and cut into thick slices without separating them from the bone.

2. 2

   Spread a layer of the following stuffing between each slice: Take a large lump of butter, chopped parsley, chives, eschalots, powdered ginger, salt, pepper, and bread-crumbs, stir well together.

3. 3

   Place the mutton in a stew-pan, moisten with some of the liquor in which it was braised, and a wine-glassful of champagne; simmer for half an hour, with hot coals on the lid of the stew-pan; when done, dish up the leg, clear the sauce of all grease, flavour with orange-juice, and pour over the mutton.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 87. The excerpt below is the record exactly as published.

Leg of mutton à la polonaise. Canard sauvage rôti. Roast wild duck. Écrevisses à la bordelaise. Crayfish à la bordelaise. Abricots à la Condé. Apricots à la Condé. Pilau of rice. Wash a quart of rice, and cook in six pints of strong stock, fix on the lid of the saucepan very tight ; as soon as the rice begins to boil, add a teaspoonful of powdered saffron, mixed in a little stock; replace the cover, and boil until the rice has absorbed all the stock. It generally takes about an hour and a quarter to cook this dish. Leg of mutton à la Polonaise. Braise a very tender leg of mutton untilthree quarters cooked, drain it, and cut into thick slices without separating them from the bone. Spread a layer of the following stuffing between each slice :—Take a large lump of butter, chopped parsley, chives, eschalots, powdered ginger, salt, pepper, and bread-crumbs, stir well together. Place the mutton in a stew-pan, moisten with some of the liquor in which it was braised, and a wine- glassful of champagne ; simmer for half an hour, with hot coals on thelid of the stew-pan; when done, dish up the leg, clear the sauce of all grease, flavour with orange-juice

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