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Leg of Mutton a la Portugaise
From The table, 1889
Serves 1
Plain roast leg of mutton is prepared the same, served without any other garnishing than its own gravy.
Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 188. The excerpt below is the record exactly as published.
Leg of Mutton a la Portugaise. — Take a medium-sized leg of mutton, cut off the shank-bone, trim well, and make an incision on the first joint. Season with two pinches of salt and half a pinch of pepper, rub half an ounce of butter over it, and roast for one hour
Cook this with the app: pantry check, scaling, and the assistant.