Roast Leg of Roebuck
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Some prefer it more highly seasoned, soaking for two days in olive oil, red wine, salt, mixed spice, sliced onions, and thyme.
Presented as published in 1884. 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
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 99. The excerpt below is the record exactly as published.
Roast leg of roebuck. Croîûte aux champignons. Broiled mushrooms on toast. Tartes aux prunes mirabelles. Mirabelle plum tart. Herb soup à la provençale. Take some spinach, white beet, celery, chervil and sorrel leaves, wash them carefully, and boil in water ; when nearly done, add a little garlic, or a sliced onion, a lump of butter, salt and pepper; thicken with yolks of egg, and pour into the soup-tureen, on slices of bread. Fried sheep’s trotters. Boil the trotters, cut them up into small fillets, soak for half an hour, in vinegar and water, drain, dip into batter, and fry until a good colour. Dish up, garnished with fried parsley. Roast leg of roebuck. Trim the leg, and lard it with fine fillets of bacon; soak for six hours in olive oil and salt; roast for an hour, and baste with some of the olive oil. Serve with poivrade sauce
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