Leg of Mutton en Venaison

Ingredients

• a medium-sized leg of mutton
• two sliced onions
• a carrot
• six bay-leaves
• six cloves of garlic
• ten cloves
• ten pepper-corns
• six branches of thyme
• six parsley-roots
• a teaspoonful of pepper
• a pint of vinegar

Method

1. 1

   Place the leg of mutton in an earthen jar with the ingredients for three days, stirring every six hours.

2. 2

   Roast the mutton and serve with a sauce poivrade.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 39. The excerpt below is the record exactly as published.

Leg of Mutton en Venaison. Take a medium-sized leg of mutton, from which cut the knuckle-bone at the second joint and put it in an earthen jar with two sliced onions, a carrot, six bay- leaves, six cloves of garlic, ten cloves, ten pepper- ENTREES. 89 corns, six branches of thyme, six parsley-roots, a tea- spoonful of pepper, and a pint of vinegar. Let your mutton remain in these ingredients three days, and stir every six hours ; then take it out of the earthen jar, roast it, and serve with a sauce poivrade (Art. 95). 242. Irish Stew. Take four pounds from a breast of mutton, take off the skin and the fat, cut it in medium-sized pieces, which put in a saucepan with three pints of water, half an ounce of salt, a pinch of pepper, and a very little nutmeg. When beginning to boil, skim all the grease off carefully, add two carrots and two turnips cut in slices, six medium-sized onions peeled, and some branches of parsley, inclosing three cloves, one clove of garlic, six pepper-corns, two bay-leaves, two branches of thyme, and tie all together. Boil an hour and a half. Peel and cut in pieces eight potatoes, boil them, and add them to your stew. Mix two ounces of flour in a little water, making a smooth, soft paste, and pour it over your stew, stirring constantly. Boil ten minutes, remove the bunch of parsley, and serve. You may put a tablespoonful of chopped parsley over your stew if desired. 243. Shoulder of Mutton farcied. Bone a shoulder of mutton, take out a portion of the meat without breaking the skin, remove the sinews and chop the meat with half of its weight of fat salt pork, and an ounce of ham ; when chopped very fine, add a medium-sized onion also chopped fine, and four ounces of bread-crumbs which you have soaked in consomme (Art. 1) and then pressed al- 9° FRENCH DISHES. most dry, an egg, and a pinch of salt, pepper, and a very little nutmeg. Mix all well together, and place this farce in the inside of your shoulder. Roll up and sew together with a larding-needle ; then put it in a saucepan with a sliced onion and carrot, two bay-leaves, two branches of thyme, one clove of gar- lic, three cloves, and three pepper-corns.

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