Saddle of Mutton a la Bourgeoise

Ingredients

• A small saddle of mutton
• Boned anchovies
• Smoked beef
• Carrots, turnips, onions and celery
• Bunch of parsley and herbs
• Stock
• a little glaze

Method

1. 1

   Trim the saddle, lard it with anchovies and smoked beef.

2. 2

   Layer vegetables in a stew-pan, add parsley and herbs, lay the mutton on top, cover with stock, and stew slowly for 2 to 3 hours.

3. 3

   Brush with melted glaze, strain vegetables, reduce stock, and serve around the meat.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 30. The excerpt below is the record exactly as published.

SADDLE OF MUTTON A LA BOURGEOISE. Selie de Mouton A small saddle of mutton. Boned anchovies. Smoked beef. Trim all unnecessary fat from a la Bourgeoise. Carrots, turnips, onions and celery Bunch of parsley and herbs. Stock and a little gDze

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