Leg of Mutton in Jelly

Ingredients

• medium-sized leg of mutton
• 1 1/2 lbs. of lean, raw ham
• one teaspoonful of salt
• one salt-spoonful of black pepper
• two tablespoonfuls of butter
• two medium-sized onions
• two carrots
• three sprigs of parsley
• one small bay-leaf
• two cloves
• one quart of warm beef broth
• one pint of queen olives

Method

1. 1

   Remove bones from the leg of mutton and make incisions to insert strips of ham.

2. 2

   Rub with salt and pepper, tie in shape.

3. 3

   Brown in butter with vegetables, add bones and broth, cover, and cook slowly for three hours.

4. 4

   Serve with olives and gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 254. The excerpt below is the record exactly as published.

medium-sized leg of mutton, about 6 lbs. in weight. Cut in narrow strips one inch long I x/z lbs. of lean, raw ham ; pare off the fat, chop it, and keep it for further use. With a pointed knife make some small incisions in regular rows all around the mutton, and put in each hole a strip of the ham. Rub the meat all over with one teaspoonful of salt, one salt - spoonful of black pepper, and tie it in an oblong shape. Put a brasier over a moderate fire. Put in it two table-spoonfuls of butter, the chopped fat from the ham, two medi- um-sized onions, two carrots, sliced, three sprigs of parsley, one small bay- leaf, two cloves ; then add the mutton, with 1 Yz lbs. of veal knuckle. Let brown all over about twelve minutes, and turn over the meat and vegetables often to prevent them from scorching. Then add all the bones from the leg, cook five minutes more; turn again, then pour over one quart of warm beef broth. Butter slightly a round piece of paper a trifle larger than the sauce- pan, put it over, and the cover over it. Cook very slowly for three hours. Remove the leg in a warm, oblong platter, cut the strings off, keep warm in open oven while finishing the gravy. Strain the gravy in a clean saucepan, and add one pint of queen olives

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