Leg of Mutton with Tomatoes and Mushrooms

Ingredients

• 8 lbs. leg of mutton
• 1 lb. tomatoes
• ½ lb. mushrooms
• Pepper and salt

Method

1. 1

   Prepare the leg of mutton, season with pepper and salt.

2. 2

   Cook with tomatoes and mushrooms until tender.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 29. The excerpt below is the record exactly as published.

8 lbs. leg of mutton. A seasoning of pepper, salt, mixed herbs, bay leaf, and chopped shallot. 4 oz. clarified dripping. 2 sliced onions. 1 sliced carrot. 1 stick of celery. A bunch of herbs. 5 fresh mushrooms. 2 tomatoes. 1 gill sherry or mushroom liquor. 1 wineglassful claret, f pint good brown gravy or A little glaze. [stock. | pint brown sauce. Bone the leg of mutton, put the seasoning inside, tie the joint into as natural a shape as possible. Put the dripping and vege- tables into a stewr-pan, place the mutton on top, cover with a greased paper, and fry all for ^ hour over a moderate fire. Add the wdne, and lot it simmer till nearly all the liquor has been absorbed, add the gravy or stock, and stand the stew-pan in the oven for 21- hours, basting ■well, and adding more gravy or stock, as required. Remove the string, and glaze the joint with warm glaze ; strain the liquor from the pan, let it get cool a little, remove the fat, mix in the brovm sauce,- boil it up, keeping it skimmed, strain it, pour some round the joint, and serve the rest in a tureen. 52 DAINTY DINNERS AND DISHES. LEG OF MUTTON WITH TOMATOES AND MUSHROOMS. leg of mutton. 8 11)3 1 lb. tomatoes. ^ lb. mushrooms Pepper and salt

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