Roasted Leg of Mutton with Champignons

Ingredients

• 6 lbs. leg of mutton
• 8 pepper-corns
• ½ lb. of butter
• Juice of one lemon
• 2 tbsps. of flour
• 2 cloves
• ½ bay-leaf
• ½ pt. champignons
• Water or bouillon
• Salt

Method

1. 1

   The leg of mutton is freed from all fat and membrane, salted and fried in the ½ lb. of butter to a nice brown on both sides, and placed on a platter.

2. 2

   Brown the flour in the same butter, add onion and water or bouillon, salt and spices.

3. 3

   Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven for 2½ hours.

4. 4

   Then take meat out again, strain the gravy, take off all fat, pour the gravy back into the roaster, add Madeira and lemon juice, place the meat into it, cover, and cook it for 1½ hour longer.

5. 5

   Finally cut up the champignons and put them into the gravy.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 30. The excerpt below is the record exactly as published.

ROASTED LEG OF MUTTON WITH CHAMPIGNONS. Quantity for 6 — 8 Persons. 6 lbs. leg of mutton 8 pepper-corns % lb. of butter Juice of one lemon 2 tbsps. of flour 2 cloves 2 wine glasses of Madeira V2 bay-leaf % pt. champignons Water or bouillon Salt Preparation : The leg of mutton is freed from all fat and membrane, salted and fried in the % lb. of butter

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