Cassell's dictionary of cookery

under a variety of names; such ;'.^ Lol;,- of Mutton a la Napohtaine, a la Pi'ovencjalo, u la Bretonne, a la Soubise, and a separate recipe given for each, but as it is generally called after some sauce or garnish, we give a recipe for tlie braising alone : — Procuic a small leg of mutton, cut off the end knuckle, and trim away unnecessary fat. Lard it with narrow strips of bacon which have been well seasoned with pepper. Line a braising-pan with slices of bacon, and lay in the mutton, with more sliccB on the top. Add four carrots, two turnips, two middle-sized onions, each stuck with two cloves, a stick of celery, two blades of mace, and a few peppercorns, with enough weak stock to cover. Stew gently for three hours, then reduce the stock by rapid boiling, and brown the meat in the oven, using a little of the stock with what flows from the meat to baste, and when glazed of a light colour serve with the sauce poured over it. A leg of mutton braised as above may be garnished with glazed carrots and onions, or a la Napolitaine, with boiled macaioni in the dish, and Neapolitan sauce over and around the macaroni, or u la Provençale, with the sauce of the same name, and a garnish of mushrooms glazed, &c. Probable cost, Is. per pound. Sufficient for six or seven persons. Mutton, Leg of, Braised (another way). — Small lean mutton is particularly adapted to this mode of cooking. It may be larded and braised, or done without the larding. Put it into a braising-pan with slices of bacon over and imder, so that the bottom of the pan shall be well lined. Between the mutton and bacon strew cut carrots, onions, sweet herbs, parsley, and a bay-leaf, also a bit of garlic, if liked, and pepper and salt. Moisten with half a pint or more of good meat gravy or broth, and allow a leg of six or seven pounds to stew nearly four hours. If stewed very gently the hquor will not have lost much in quantity. When the meat is done enough, strain, reduce the gravy by quick boiling, and serve in a tureen. Glaze the mutton, and send it to table garnished with onions, which should also be glazed, and white haricot beans boiled in good veal broth under the joint. A dozen peppercorns and four cloves, with a stick of celery, may be added to the braising-pan if a higher flavour is liked. Probable cost, Is. per pound. Sufficient for six or seven persons. Mutton, Leg of, Oysters with {f:ee Oysters with Leg of Mutton). Mutton, Leg of. To Marinade.— Get the skin taken off the leg, and with three or four large juicy onions, which should be halved, rub until the mutton is well impregnated with their juice. Afterwards lay it into a marinade of the following ingredients : — Infuse, in equal quantities of vinegar and water (a quart in all), four cloves of garhc, a dozen or more of bruised peppercorns, and four cloves, a bunch of herbs, and one of parsley, with a dessert-spoonful of salt. The dish should be fi'om five to six inches in depth, that the marinade may surround the meat well. Keep it in this twenty-four hours, then again rub it with four more fresh onions, and return it, this time on the other side, to MUT ( 446 ) MUT the marinade for the same space of time. Hang to drain all the next day, then wipe dry, and roast the leg in a buttered paper, and serve with currant jelly. Time, three hours to roast.