Stuffed Roasted Leg of Mutton
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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 to a nice brown on both sides, and placed on a platter. Brown the flour in the same butter, add Vg onion and water or bouillon, salt and spices. Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven 2% hours. Then take meat out again, strain the gravy, take off all fat, — 67 — pour the gravy back into tlie roaster, add Madeira and lenjon juice, place the meat into it, cover, and cook it i/^ hour longer. Finally cut up the champignons and put them into the gravy. Leg of mutton and gravy may be served on the same platter or separately. The gravy must be smooth, not thick. No. 5— STUFFED ROASTED LEG OF MUTTON. Quantity for 6 — 8 Persons. The preparation and contents are the same as No. 4. The bone is taken out, the cavity is filled with a stuffing as described in No. 11, of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons.
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