Steamed Leg of Mutton

Ingredients

• the leg of mutton
• salt
• dredge well with flour

Method

1. 1

   Steam the leg until tender, then place in a roasting pan, salt, dredge with flour, and brown in a hot oven.

2. 2

   Use remaining water for soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 85. The excerpt below is the record exactly as published.

the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half of a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning it with salt and pepper 132 MEATS. as soon as it begins to be tender. When cooked strain the gravy, thicken with a spoonful of flour (it should be quite brown), pour some of it over the meat and send the remainder to the table in a tureen, to be served with the mutton when carved. Garnish the dish around the leg with pota- toes cut in the shape of olives and fried a light brown in butter. LEG 'OF MUTTON A LA VENISON. Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following; One tablespoonful of salt, one each of celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good vinegar, cover tightly, and set in a cool place four or flve days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it. When done, thicken the liquid with flour and strain through a flne sieve, to serve with the meat; also a relish of currant jelly, the same as for venison. This is a flne dish when the directions are faithfully followed. STEAMED LEG OF MUTTON. Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour

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