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Leo of Mutton (Gascony style)
From With a saucepan over the sea, 1902
Serves 6
The anchovies and garlic give a peculiar flavor much esteemed by those who like bourgeois cookery.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
39Calories
6 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein6.5 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol3.4 mg
Sodium766 mg
Potassium172 mg
Calcium19 mg
Iron0.7 mg
Magnesium2.8 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate2.9 mcg
Choline3.4 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 26. The excerpt below is the record exactly as published.
LEO OF MUTTON. (Gascony style.) The province of Gascony, in the south of France, is renowned for good cooking, just as Normandy is in the north. Boil 2 cloves of garlic in several waters, to re- move the crude taste, chop them with 6 boned anchovies, and rub the mixture into slits cut across the skin of a nice leg of mutton. Dredge the surface closely with bread-crumbs, put into a pan holding 3^ pint of consomme and bake it 2 hours
Cook this with the app: pantry check, scaling, and the assistant.