Leg of Mutton Boulangere
From A second Dudley book of cookery and other recipes, 1914
Can be stuffed with sage and onion stuffing.
Presented as published in 1914. 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
2080Calories
75 gProtein
461 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2080 kcal
Protein75 g
Carbohydrates461 g
Fiber93 g
Sugars23 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium7984 mg
Potassium10632 mg
Calcium1208 mg
Iron148 mg
Magnesium768 mg
Phosphorus1448 mg
Zinc11 mg
Copper21 mg
Manganese33 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B66.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)30 mg
Folate344 mcg
Choline35 mg
Caffeine0 mg
Water2605 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 43. The excerpt below is the record exactly as published.
LEG OF MUTTON BOULANGERE REMOVE the bone from a leg of mutton ; season it well inside and tie up with string. Place it in an earthenware dish and brown it well in the oven on both sides ; then complete its cooking all but about a third ; this done, set round the joint four large sliced onions, just tossed in butter that they may acquire some colour, and eight large peeled potatoes
Cook this with the app: pantry check, scaling, and the assistant.