brown all over about twelve minutes,
and turn over the meat and vegetables
often to prevent them from scorching.
Then add all the bones from the leg,
cook five minutes more; turn again,
then pour over one quart of warm beef
broth. Butter slightly a round piece
of paper a trifle larger than the sauce-
pan, put it over, and the cover over it.
Cook very slowly for three hours.
Remove the leg in a warm, oblong
platter, cut the strings off, keep warm
in open oven while finishing the gravy.
Strain the gravy in a clean saucepan,
and add one pint of queen olives✪ Leg of Mutton in Jelly pre-
pared as follows : With a small, pointed
knife peel them as you would a pear.
The stones will come out easily and
the olives will retain their shape. Put
them in a bowl of fresh water, drain
them carefully over a clean napkin.
Do not cook them in the gravy more
than two minutes. Serve them
around the mutton with gravy over
everything. Serve very hot.
This dish is delicious cold, served
as follows : Have a deep dish about
the size of the leg of mutton. Aft^r
the gravy has been strained pour
about a quarter of it in the deep dish.
Place it on ice until it becomes stiff.
Put the meat in the platter over the
jelly, top side down, arrange the olives
nicely around the meat. Melt the re-
maining gravy, and when cooled off
pour it over the meat. Put in the ice-
box ; serve the next day. When ready
to serve, wet a towel in hot water, put
it around the dish for half a minute,
and unmould it in a cold platter.
Garnish with some very small toma-
toes filled up with white celery, coarse-
ly chopped, English walnuts, and may-
onnaise.
Mutton, Leg of, Braised. — This
is known under a variety of names ;
generally so called after the sauce
or garnish. Cut off the knuckle
end, 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 slices on the top. Add
Mutton, Roast
MUTTON
Mutton, Ragout of
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 to a light color serve
with the sauce poured over it. See
Sauces.
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 under, 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 6 or 7 lbs. to stew nearly
four hours. If stewed very gently
the liquor 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, or
white beans boiled in good veal broth.
A dozen peppercorns and four cloves,
with a stick of celery, may be added
to the braising-pan if a higher flavor
is liked.
Mutton, Leg of, Roast. — Rub it
Page 255 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
brown all over about twelve minutes, and turn over the meat and vegetables often to prevent them from scorching. Then add all the bones from the leg, cook five minutes more; turn again, then pour over one quart of warm beef broth. Butter slightly a round piece of paper a trifle larger than the saucepan, put it over, and the cover over it. Cook very slowly for three hours. Remove the leg in a warm, oblong platter, cut the strings off, keep warm in open oven while finishing the gravy. Strain the gravy in a clean saucepan, and add one pint of queen olives prepared as follows : With a small, pointed knife peel them as you would a pear. The stones will come out easily and the olives will retain their shape. Put them in a bowl of fresh water, drain them carefully over a clean napkin. Do not cook them in the gravy more than two minutes. Serve them around the mutton with gravy over everything. Serve very hot.
This dish is delicious cold, served as follows : Have a deep dish about the size of the leg of mutton. After the gravy has been strained pour about a quarter of it in the deep dish. Place it on ice until it becomes stiff. Put the meat in the platter over the jelly, top side down, arrange the olives nicely around the meat. Melt the remaining gravy, and when cooled off pour it over the meat. Put in the icebox ; serve the next day. When ready to serve, wet a towel in hot water, put it around the dish for half a minute, and unmould it in a cold platter. Garnish with some very small tomatoes filled up with white celery, coarsely chopped, English walnuts, and mayonnaise.
Mutton, Leg of, Braised. — This is known under a variety of names ; generally so called after the sauce or garnish. Cut off the knuckle end, 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 slices on the top. Add
Mutton, Roast
Mutton, Ragout of
four carrots, two turnips, two middlesized 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 to a light color serve with the sauce poured over it. See Sauces.
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 under, 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 6 or 7 lbs. to stew nearly four hours. If stewed very gently the liquor 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, or white beans boiled in good veal broth. A dozen peppercorns and four cloves, with a stick of celery, may be added to the braising-pan if a higher flavor is liked.
Mutton, Leg of, Roast. — Rub it
Records on this page
Braised Leg of MuttonLeg of Mutton in Jelly