Leg of Mutton Boiled a l'Anglaise
From La cuisine creole, 1885
Presented as published in 1885. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6999 mg
Potassium1.4 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.
LBG OF MUTTON BOILED A L^ANGLAISB. Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half ; throw in a tablespoon- 64 LA CUISINE CREOLE. fui of sait. When the mntton is done gamish wîth turnips mashed în cream, butter, pepper and sait, and send ît to table with a sauce boat of caper sauce No. 11. BOAST LEG OP MUTTON. Select a fine, fat leg, eut holes în it, and lard it with fat bacon ; season with parsley, pepper, and sait and put it to bake in a slow oven. Roast it for two hours, and serve with tomato sauce. MUTTON STUFFBD WITH MUSHROOMS. Ohop up half a pint of mushrooms, put them in a stew pan with some chopped parsley and onion, and a tablespoonf ul of grat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.