Roast Leg of Mutton

Ingredients

• a fine, fat leg
• fat bacon
• parsley
• pepper
• salt

Method

1. 1

   Lard the leg, season, and bake in a slow oven for two hours.

2. 2

   Serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

salting, let it broil gently until one side is done, LA CUISINE CREOLE. 63 then tum. Catch the blood as you turn it, to make the gravy rich. If the steak is a large firm one, take a quar- ter of a pound of butter and work into it pepper and sait. When the steak îs done lay it on to ithjis sea- soned butter, keep it hot until the butter melts, turn the steak in it a f ew times, put the blood with the gravy, and serve hot, with tomato sauce or catsup. TO EOAST BEEF IN A STOVE. A fine roasting pièce of beef may, if properly man- aged, be baked in a stove so as to resemble beef roasted before a large, open fire. Prépare the méat as if for roasting, season it well with sait, pepper, and a little onion if liked. Set the méat on muffin rings, or a trivet in a dripping pan, and pour into the pan a pint or so of hot water to baste the méat with. Keep the oven hot and well closed on the méat; when it begins to bake, baste it f reely, using a long-handled spoon ; it should be basted cvery fifteen minutes; add hot water to the pan as it wastes, that the gravy may not burn ; allow fifteen minutes to each pound of méat unless you wish it very rare. Half an hour before taking it up, dredge flour thickly over it, baste freely and let it brown. Take the méat from the pan, dredge in some flour and seasoning if needed; throw into the gravy a cup of water, let it boil up once, and strain into a sauce boat or gravy tureen. LBG OF MUTTON BOILED A L^ANGLAISB. Select a fat, fine leg of mutton, put it on the fire in warm water; when it boils skim it, and let it simmer gently for two hours and a half ; throw in a tablespoon- 64 LA CUISINE CREOLE. fui of sait. When the mntton is done gamish wîth turnips mashed în cream, butter, pepper and sait, and send ît to table with a sauce boat of caper sauce No. 11. BOAST LEG OP MUTTON. Select a fine, fat leg, eut holes în it, and lard it with fat bacon ; season with parsley, pepper

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