Leg of Mutton à la Russe

Ingredients

• Choose a tender leg of mutton
• moisten with two large tumblersful of brandy
• add a little veal stock or gravy

Method

1. 1

   Beat and roast the leg of mutton.

2. 2

   When three quarters done, moisten with brandy, warm over a slow fire, set fire to it, and keep turning until the brandy burns.

3. 3

   Add stock or gravy, simmer, and serve hot.

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 92. The excerpt below is the record exactly as published.

Leg of mutton à la russe. Bécassines rôties. Roast snipe. Aubergines à la provençale. Egg-plant à la provençale. Chartreuse de fruits. Chartreuse of fruit. Soup à la savoyarde. Soak some slices of bread for a few seconds in boiïling stock, place them in a deep dish, sprinkle with grated cheese ; brown in the oven, and pour some boiling vegetable soup for fast day (see 3oth of June) over them. y Leg of mutton à la russe. Choose a tender leg ofmutton, beat it, and roast; when three quarters done, take it offthe fire, place in a shallow pan, moisten with two large tumblersful of brandy, warm over a slow fire ; as soon as the brandy is hot, set fire to it, and keep turning the leg as long as the brandy burns ; add a little veal stock or gravy

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