Leg of Mutton Marinade

Ingredients

• a well-seasoned leg of mutton
• 1 tablespoonful seasoning salt
• 1 cupful fine-chopped onions
• 2 ounces beef drippings
• V« cupful fine-cut carrots
• 1 sprig of cut celery
• 1 quart white vinegar
• 1 pint of water
• 6 cloves
• 1 bay leaf
• 1 tablespoonful coarsely pounded black pepper
• the same of allspice
• 1 blade of mace
• Vs bunch of parsley

Method

1. 1

   Remove skin and fat from the leg of mutton, lard it with strips of pork, season with salt, and place in a bowl.

2. 2

   Prepare marinade by cooking onions, beef drippings, carrots, and celery, then adding vinegar, water, cloves, bay leaf, black pepper, allspice, mace, and parsley.

3. 3

   Cook for 40 minutes, strain, and pour over the meat.

4. 4

   Let it stand for 3 days, turning daily.

5. 5

   When ready to cook, wipe the meat dry, place in a pan with larding pork, onions, carrot, and bouquet, pour marinade over, cover, and cook slowly for 2.5 to 3 hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 212. The excerpt below is the record exactly as published.

eg of Mutton Marinldre. — Remove the skin and super- fluous fat from a well-seasoned leg of mutton, lard it closely with fine strips of larding pork, season with 1 tablespoonf ul seasoning salt Lay the mutton in a bowl or stone jar, pour over the marinade mentioned below, cover and let it stand 3 days, turning it once each day. For marinade, place a saucepan with 1 cupful fine-chopped onions over the fire, add 2 ounces beef drippings, V« cupful fine-cut carrots, 1 sprig of cut celery, stir and cook 10 minutes, then add 1 quart white vinegar, 1 pint of water, 6 cloves, 1 bay leaf, 1 table- spoonful coarsely pounded black pepper, the same of allspice, 1 blade of mace, Vs bunch of parsley, and cook 40 minutes; then strain through a fine sieve, and when cold pour it over the meat When the leg of mutton is to be cooked, take it from the marinade and wipe it dry. Cover the bottom of a double pan or wide sauce- pan with 4 ounces fine-cut larding pork, 2 sliced onions, 1 sliced carrot, and a bouquet ; lay the meat on top of this, pour the mari- nade over all, cover the meat with buttered paper, put over the lid. MUTTON. 817 place over the fire, and cook slowly 27^ to 3 hours. Take out the meat, lay it in a baking pan, strain the broth, remove all fat, pour the broth over the meat; add Vt cupful currant or apple jelly, place the pan in a hot oven, baste frequently and roast 30 minutes ; then lay the meat on a hot dish. Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, cook 2 minutes ; add the gravy from the pan (if too thick, add sufficient boiling water to make 1 pint of sauce), boil three minutes ; add Vt ounce butter, and, if handy^ 7s teaspoonful beef extract and 1 tablespoonful currant jelly. Pour 1 gill of sauce over the meat, and the remainder in a sauce bowl. Serve with potato dumplings and stewed prunes. Braised Leg of Mutton. — Remove the skin and superfluous fat from a leg of mutton ; lard it closely with flne strips of larding pork, season with 1 tablespoonful seasoning salt

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