Stewed Leg of Mutton

Ingredients

• a leg of mutton
• some fresh butter
• a little water
• three heads of garlic
• four or five onions
• two carrots
• salt
• pepper

Method

1. 1

   Bone the leg of mutton and brown it in butter.

2. 2

   Add water, garlic, onions, carrots, salt, and pepper.

3. 3

   Simmer for seven hours.

4. 4

   Place mutton on a dish, clear sauce of grease, thicken with potato flour, and pour over the leg.

Nutrition per serving

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 45. The excerpt below is the record exactly as published.

Stewed leg of mutton. Bécassines rôties. Roast snipe. Epinards nouveaux à la crème. Young spinach with cream. Tourte aux fraises. Strawberry tart. Baked salt cod with bread-crumbs. Soak some salt cod for a few hours and boil it, remove all bones and break it into pieces. Warm some fresh butter, flour, salt, black pepper, a pinch of grated nutmeg, and cream in à saucepan, stir with a wooden spoon until it boils ; place the pieces of cod in a deep dish, and pour the hot sauce over them; when cold; pile up the fish in a pyramid onatin or plated dish, smooth over with a warm knife, and sprinkle with bread-crumbs and grated Parmesan or Gruyère cheese; moisten thoroughly with melted butter, bread-crumb again, and sprinkle a little more melted butter over it; place the dish in a moderate oven until sufficiently browned. Serve, garnished with fried bread. Stewed leg of mutton. Bone à leg of mutton, and brown it in a stew-pan with some fresh butter ; when a good colour, add a little water, three heads of garlic, four or five onions, two carrots

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