Mutton au Court Bouillon

Ingredients

• a neatly trimmed leg of mutton
• an onion
• a turnip
• four or five cloves
• pinch cayenne
• three tablespoons flour
• a pint and a half veal or mutton force-meat
• six eggs

Method

1. 1

   Put the leg of mutton in a stewpan with boiling water to cover.

2. 2

   Tie onion, turnip, herbs, cloves, and allspice in a cloth and add to the pot.

3. 3

   Boil, skim, cover, and simmer for three hours.

4. 4

   Stir in flour mixed with cold water, add salt and cayenne, and cook for an additional hour.

5. 5

   Fry force-meat balls and boil eggs.

6. 6

   Skim fat from gravy, remove seasoning bag, and thicken gravy before serving with chopped eggs as garnish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 364. The excerpt below is the record exactly as published.

Mutton au Court Bouillon. — Procure a neatly trimmed leg of mutton and put in stewpan with boiling water to cover. Tie in a cloth an onion, a turnip, bunch of sweet herbs, four or five cloves and some whole allspice, and put in with mutton. Let boil up, skim carefully, cover and place where it will simmer three hours. Then stfr in three tablespoons flour, mixed smooth in cup cold water, add tablespoon salt and pinch cayenne and cook an hour longer. Meantime make a pint and ahalfvealor mutton force-meat, shape into small balls and fry brown, and boil six eggs

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