603. BRAIZED LEG OF MUTTON, A LA PROVENCALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (24)
for braizing
for the sauce
for garnish
for the Provençale stuffing
Instructions (22)
Preparing the Mutton
  1. Bone a leg of four-year old mutton, commencing at the thigh bone, by detaching the meat from round it with a knife, and throwing it back right up to the joint of the leg-bone.
  2. Cut the sinewy ligatures, and remove the thigh-bone entirely.
  3. Saw off the shank and scrape the end of the bone remaining in the leg as in preparing a cutlet.
  4. Interlard the interior with seasoned lazzones or fillets of ham or fat bacon.
  5. Introduce the Provençale stuffing (described below).
  6. Sew the hollow opening whence the bone has been extracted with small twine.
Braising
  1. Place the leg of mutton in a braizing-pan with carrots, turnips, celery, six cloves, two blades of mace, two garnished faggots, and six cloves of garlic.
  2. Moisten with half a bottle of sherry, and two large ladlefuls of good fresh stock.
  3. Cover with an oval of buttered paper and the lid.
  4. Set the pan on the stove to boil, and then put it on a small stove-fire, with live embers on the lid.
  5. Allow it to continue gently simmering for about four hours, taking care to moisten it frequently with its own liquor.
Finishing and Serving
  1. When it is done, take it up on to a baking-sheet with some of its own liquor, and set it in the hot closet for a few minutes.
  2. Strain the remainder of the liquor through a sieve, and remove all the fat, clarify it, strain the essence through a napkin, and reduce it to half glaze.
  3. Add the glaze to some Gasconne sauce (No. 68).
  4. Dish up the mutton, garnish it round with tomatoes or mushrooms dressed à la gratin (No. 1160).
  5. Pour the Gasconne sauce under the remove, and send to table.
Making the Provençale Stuffing
  1. Chop half a bottle of mushrooms very fine, and put them into a small stewpan to the side.
  2. Add some chopped parsley and shallot, with an equal quantity of grated lean and fat ham, and a little grated lemon-peel.
  3. Season with pepper, salt, and nutmeg.
  4. Set the whole on the fire and stir it with a wooden spoon for five minutes, that the watery parts of the mushrooms may evaporate.
  5. Add the yolks of four eggs, and after setting the yolks of eggs in the fine-herbs, by stirring the whole on the fire, add them to some quenelle force-meat made with the fillets of a partridge.
  6. Mix these well together, and use the stuffing as directed above.
Original Text
603. BRAIZED LEG OF MUTTON, A LA PROVENCALE. Bone a leg of four-year old mutton, commencing at the thigh bone, by detaching the meat from round it with a knife, and throwing it back right up to the joint of the leg-bone; then cut the sinewy liga-tures, and remove the thigh-bone entirely; saw off the shank and scrape the end of the bone remaining in the leg as in preparing a cutlet. Then interlard the interior with seasoned lazzones or fillets of ham or fat bacon, introduce the Provençale stuffing (described below), and sew the hollow opening whence the bone has been extracted with small twine; place the leg of mutton in a braizing-pan with carrots, turnips, celery, six cloves, two blades of mace, two garnished faggots, and six cloves of garlic; moisten with half a bottle of sherry, and two large ladlefuls of good fresh stock, cover with an oval of buttered paper and the lid, set the pan on the stove to boil, and then put it on a small stove-fire, with live embers on the lid, and allow it to con-tinue gently simmering for about four hours; taking care to moisten it frequently with its own liquor. When it is done, take it up on to a baking-sheet with some of its own liquor, and set it in the hot closet for a few minutes. Strain the remainder of the liquor through a sieve, and remove all the fat, clarify it, strain the essence through a napkin, and reduce it to half glaze, and add it to some Gasconne sauce (No. 68). Then dish up the mutton, garnish it round with tomatoes or mushrooms dressed à la gratin (No. 1160), pour the Gasconne sauce under the remove, and send to table.—The Provençale stuffing for the leg of mutton is to be made as follows:— Chop half a bottle of mushrooms very fine, and put them into a small stewpan to the side; add some chopped parsley and shallot, with an equal quantity of grated lean and fat ham, and a little grated lemon-peel; season with pepper, salt, and nutmeg: set the whole on the fire and stir it with a wooden spoon for five minutes, that the watery parts of the mushrooms may evaporate; add the yolks of four eggs, and after setting the yolks of eggs in the fine-herbs, by stirring the whole on the fire, add them to some quenelle force-meat made with the fillets of a partridge, mix these well together, and use the stuffing as directed above.
Notes
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