Stewed Leg of Lamb a la Fran^aise

Ingredients

• a leg of Lamb
• one small turnip
• one onion
• a few green celery-leaves
• four sprigs of summer savory
• the same of sweet marjoram
• three or four cloves
• twelve allspice
• 2 qts. of boiling water
• 1 teacupful of flour
• 2 tablespoonfuls of salt
• a little cayenne pepper

Method

1. 1

   Select a leg of Lamb weighing about 8 lb., and place it in a small saucepan.

2. 2

   Put in a muslin bag one small turnip, one onion, a few green celery-leaves, four sprigs of summer savory and the same of sweet marjoram, three or four cloves, and twelve allspice, tie the bag, and put it in the saucepan with the Lamb; pour in 2 qts. of boiling water, let it boil up, then stir in 1 teacupful of flour mixed with 1 breakfast-cupful of cold water, add also 2 tablespoonfuls of salt and a little cayenne pepper.

3. 3

   Put the lid on, and stand the saucepan where the contents will simmer for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 232. The excerpt below is the record exactly as published.

Stewed Leg of Lamb a la Fran^aise. — Select a leg of Lamb weighing about 81b., and place it in a small saucepan. Put in a muslin bag one small turnip, one onion, a few green celery -leaves, four sprigs of summer savory and the same of sweet marjoram, three or four cloves, and twelve allspice, tie the bag, and put it in the saucepan with the Lamb ; pour in 2qts. of boiling water, let it boil up, then stir in 1 teacupful of flour mixed with 1 breakfast-cupful of cold water, add also 2 table -spoonfuls of salt and a little cayenne pepper

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