Leg of Mutton à la Westphalia

Ingredients

• a nice leg of mutton
• 1 tablespoonful seasoning salt
• 2 ounces melted butter
• ½ pint of veal broth or boiling water
• 1 pint of sour cream
• ½ tablespoonful cornstarch
• ½ gill of cold water
• 1 large white onion

Method

1. 1

   Remove skin and fat from mutton, lard with pork, season with salt, and make incisions to insert onion.

2. 2

   Roast in a pan, baste with melted butter, and add broth or water.

3. 3

   After 20 minutes, add sour cream and continue roasting until done.

4. 4

   Strain gravy, remove fat, thicken with cornstarch, and serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 210. The excerpt below is the record exactly as published.

Leg of Mutton h la Westphalia. — Procure a nice leg of mutton at least 10 days old, remove the skin and fat, lard it closely with fine strips of larding pork, season with 1 tablespoonf ul seasoning salt. Make 6 deep incisions in the meat 2 inches apart, cut 1 large white onion lengthwise into 6 pieces, put a piece of onion into each incision, press them down so that they can not be seen on top the meat. Lay the mutton in a roasting pan, baste it well with 2 314 MBATa ounces melted butter, set in a hot oven, baste frequently, and roast till the gravy begins to brown on bottom of pan ; add Vj pint of Teal broth or boiling water, roasting 20 minutes longer ; then add 1 pint of sour cream, continue the roasting and basting tiU done, which will take from ly, to 2 hours. When ready to serve, lay the meat on a hot dish ; strain the gravy, remove every particle of fat, mix Ys tablespoonful cornstarch with Y^ gill of cold water, add it to the gravy, cook for a few minutes on top the stove (if too thick dilute it with broth or water, and if not brown enough add a little sugar color). Serve with any kind of cooked vegetables in sea- son ; or serve with Hanovarian pudding, stewed prunes, and small boiled potatoes. Leg of Mutton h l'Am6rieaine. — Procure a fine leg of mutton from a first-class butcher to make this excellent dish to perfection. Select meat which is at least 1 week old in summer, or a week and over in winter. Wipe the meat off with a damp towel, season it with 1 even tablespoonful seasoning salt, spread 1 ounce butter over the top. Place the mutton in a roasting pan, set it in a hot oven, roast until it has obtained a light brown color, basting frequently ; then add 1 cupful boiling water, continue to roast and baste till done. (It will take for a leg. of 8 pounds 2Yt hours. The mutton should be done, but still a little rare toward the bone. Some like it very rare ; in that case 1 hour would be sufficient.) When ready to serve, lay the meat on a hot dish ; remove the fat from gravy, mix 1 tablespoonful cornstarch with 1 gill of cold water

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