Leg of Mutton: Polish Way

Ingredients

• a good leg of mutton
• two or three onions
• the same of carrots and celery roots
• three glassfuls of vinegar
• the same of water
• some sprigs of aromatics
• thyme
• bay-leaf
• two cloves of garlic
• parsley
• cloves
• peppercorns
• a good piece of butter
• two gills of the marinade stock
• a pint of sour cream

Method

1. 1

   Prepare the leg and marinade with onions, carrots, celery, vinegar, and water.

2. 2

   Boil with aromatics for twenty minutes, then marinate the leg for twenty-four hours.

3. 3

   Roast with butter, baste with marinade and sour cream, and serve with reduced cooking stock.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 139. The excerpt below is the record exactly as published.

Leg of Mutton: Polish Way. Choose a good leg, hung till tender, pare the thin-end bone, and lay it in an earthen pan, just deep and large enough to hold it. Mince two or three onions, the same of carrots and celery roots ; fry with clarified fat, moisten with three glassfuls of vinegar, and the same of water ; let 244 THE THOROUGH GOOD COOK. the liquid boil, add to it some sprigs of aromatics, tliyme, bay-leaf, basil, two cloves of garlic, parsley, cloves, and peppercorns ; continue boiling for twenty minutes. Then take the stew-pan off the fire, let the marinade stock become nearly cool, pour it over the leg of mutton, which macerate therein for twenty-four hours, turning several times. Drain the leg, wipe it on a cloth, put into a roasting-pan with a good i^iece of butter, and place in an oven not too hot ; half an hour afterwards baste with two gills of the marin- ade stock and a pint of sour cream

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