Maxwiey (Leg of Mutton)

Ingredients

• a good leg of mutton
• two or three onions
• the same of carrots
• the same of celery-roots
• three glassfuls of vinegar
• the same of water
• some sprigs of aromatics
• two cloves of garlic
• peppercorns
• a pint of sour cream
• three or four tomatoes

Method

1. 1

   Choose a good leg of mutton, bone it, and lay it in a pan.

2. 2

   Fry minced onions, carrots, and celery in clarified fat, moisten with vinegar and water, boil, and add aromatics.

3. 3

   Pour over the leg and marinate for 24 hours.

4. 4

   Roast the leg, basting with marinade and sour cream, and serve with reduced cooking stock.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 57. The excerpt below is the record exactly as published.

Maxwiey. (Leg of Mutton.) 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 in clarified fat, moisten with three glassfuls of vinegar and the same of water ; let the liquid boil, add to it some sprigs of aromatics, thyme, bay-leaf, basil, two cloves of garlic, parsley, cloves, peppercorns, continue boiling for twenty minutes. Take then the stewpan off the fire, let the marinade stock 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 it into a roasting pan with a good piece of butter, and push it into an oven 123 BANQUETS OF THE NATIONS not too hot ; half an hour after, baste with two gills of the marinade stock, and a pint of sour cream (smitane) ; finish cooking the leg, basting frequently ; then place it on a dish ; put three or four tomatoes

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