Leg of Mutton, Braised

Ingredients

• a small leg of mutton
• well seasoned with pepper
• four carrots
• two turnips
• two middle-sized onions
• two cloves
• a stick of celery
• two blades of mace
• a few peppercorns
• enough weak stock to cover

Method

1. 1

   Trim the leg of mutton and lay it with strips of seasoned bacon.

2. 2

   Line a braising-pan with bacon, add the mutton, and top with more bacon.

3. 3

   Add vegetables and stock, stew gently for 3 hours, then reduce stock and brown the meat in the oven.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 971. The excerpt below is the record exactly as published.

a small leg of mutton, cut off the end knuckle, and trim away un- necessary fat. Laid it with nan-ow strips of bacon which have been well seasoned with pepper. Line a braising-pan with slices of bacon, and lay in the mutton, with more sliccB on the top. Add four carrots, two turnips, two middle-sized onions, each stuck with two cIovcb, a stick of celery, two blades of mace, and a few peppercorns, with enough weak stock to cover. Stew gently for three hours, then reduce the stock by rapid boiling, and brown the meat in the oven, using a little of the stock with what flows from the meat to baste, and when glazed of a light colour serve with the sauce pom-cd over it. A leg of mutton braised

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