Leg of Mutton Lyonnaise

Ingredients

• a good English leg of mutton weighing about 7 lbs.
• a teaspoonful of salt
• a teaspoonful of pepper
• a clove of garlic
• two ounces of fat bacon
• one small carrot
• one small onion
• a stick of celery
• one leek
• a sprig of parsley
• one clove of garlic
• a teaspoonful of whole pepper
• one bayleaf
• three cloves
• a saltspoon of thyme
• one pint of stock or water

Method

1. 1

   Beat the leg of mutton with a cleaver to tenderize.

2. 2

   Rub salt and pepper on it hours before cooking.

3. 3

   Make an incision along the flank bone and insert garlic.

4. 4

   In a casserole, combine bacon, carrot, onion, celery, leek, parsley, garlic, pepper, bayleaf, cloves, thyme, and stock.

5. 5

   Lay the leg on top, spread dripping, and roast for 1 hour and 20 minutes, basting occasionally.

6. 6

   Thicken gravy with flour if necessary.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 40. The excerpt below is the record exactly as published.

Leg of Mutton Lyonnaise. — Obtain a good Eng¬ lish leg of mutton weighing about 7 lbs., and at least four days killed. Beat it briskly all round with a GAS COOKERY BOOK. 77 cleaver— this will help make it more tender. Rub a teaspoonful each of salt and pepper all over it some hours before cooking it. Make an incision with a small knife two inches deep along the flank bone (under the meat), and place in it a clove of garlic, which will help to impart an excellent appeltising flavour to the meat. Place into a deep casserole two ounces of fat bacon cut into small pieces, one small carrot, onion, stick of celery, one leek, a sprig of parsley, one clove of garlic, a teaspoonful of whole pepper, one bayleaf, three cloves, a saltspoon of thyme. Chop all up as fine as possible, add one pint of stock or water

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