Leg of Mutton Braised for Seven Hours

Ingredients

• a leg of mutton
• two slices of bacon
• six onions
• four carrots
• a bunch of parsley
• salt
• spice
• two glasses of water or broth

Method

1. 1

   Prepare the leg by removing bones and larding with bacon.

2. 2

   Braise with onions, carrots, parsley, and spices for seven hours, then skim fat and glaze with reduced gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 172. The excerpt below is the record exactly as published.

a leg of mutton, or any other part of raAv mutton ; then put three chopped onions 312 THE THOEOUGII GOOD COOK. into a stew-pan with some fresh butter, and partly fry them : add the minced mutton, with half a handful of skinned pistachios, the same of currants, a little salt, pepper, and cinnamon; stir round with a spoon until the minced meat also is partly fried ; then cut a caid-fat in pieces about the size of vine-leaves, divide the mincemeat among them, and Avrap each up in the form of a small cup, or any shape you fancy ; lay them on a baking-tin, place it in a hot oven till nicely browned; dish up tastefully, and serve. 71. Breast of Mutton, Grilled. Stew a breast of nuitton gently with broth, salt, pepper, parsley, chives, thyme, and a bay-leaf; when it is done, put it into oil with parsley and chives minced, salt and pepper ; cover it with bread-crumbs, grill it, and serve it with a sharp sauce (p. 34()), Instead of stewing it as above directed, you may simply put it into a saucepan, and when boiled, crumb and grill it. 72. Leg of Mutton Braised for Seven Hours. Take out the chump and thigh bones, but without tearing the meat ; lard it with ])ieces of bacon rolled in salt and spice, but do not let the larding project beyond the meat ; tie it together, slit the joint in order to bend it back ; cut off the knuckle, that the leg may take less room ; put it into a stew-pan, with six onions, four carrots, a bunch of parsley and sweet herbs, salt and spice, the bones you have taken from the meat, as well as any other trimmings you may have ; also two slices of bacon, and two glasses of water or broth

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