602. BRAIZED LEG OF MUTTON, GARNISHED WITH BOOTS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 240 min Total: 240 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

For braizing the mutton

a leg of Southdown or Scotch mutton
fillets of ham or bacon
two carrots
a head of celery
a couple of onions
four cloves
two blades of mace
a glass of brandy
two large ladlefuls of fresh stock

For garnishing

young carrots
turnips
glazed young onions

For serving

the ruffle

Instructions (9)

Trim a leg of Southdown or Scotch mutton, interlard it with fillets of ham or bacon cut a quarter of an inch square and about six inches long, seasoned with pepper and salt, a little grated nutmeg and some chopped parsley.
Put off the end of ham, &c., and place the leg of mutton in an oval braizing-pan with two carrots, a head of celery, a couple of onions, four cloves, and two blades of mace.
Moisten with a glass of brandy, and two large ladlefuls of fresh stock, cover with an oval buttered paper, and put on the lid.
Set the braizing-pan on the fire to boil gently for about four hours, from time to time moistening the mutton with its liquor, and keeping a continual supply of live embers on the lid of the pan.
When done, take it up on to a deep baking-sheet, with a little of its own liquor, and put it in the hot closet till wanted.
In the mean time, strain off the braize, divest it of all the fat, clarify it in the usual manner, and when strained, reduce it to the consistency of half glaze, and set it aside in a small bain-marie.
Glaze the leg of mutton nicely, and place it on its dish.
Garnish it round with alternate groups of young carrots and turnips turned and boiled in broth as usual, for the purpose, and afterwards boiled down in their own glaze, also some glazed young onions.
Pour the clarified essence under the leg of mutton, put the ruffle on the bone, and send to table.

Original Text

602. BRAIZED LEG OF MUTTON, GARNISHED WITH BOOTS.
Trim a leg of Southdown or Scotch mutton, interlard it with fillets of ham or bacon cut a quarter of an inch square and about six inches long, seasoned with pepper and salt, a little grated nutmeg and some chopped parsley; put off the end of ham, &c., and place the leg of mutton in an oval braizing-pan with two carrots, a head of celery, a couple of onions, four cloves, and two blades of mace; moisten with a glass of brandy, and two large ladlefuls of fresh stock, cover with an oval buttered paper, and put on the lid; then set the braizing-pan on the fire to boil gently for about four hours, from time to time moistening the mutton with its liquor, and keeping a continual supply of live embers on the lid of the pan. When done, take it up on to a deep baking-sheet, with a little of its own liquor, and put it in the hot closet till wanted. In the mean time, strain off the braize, divest it of all the fat, clarify it in the usual manner, and when strained, reduce it to the consistency of half glaze, and set it aside in a small bain-marie. Then glaze the leg of mutton nicely, and place it on its dish; garnish it round with alternate groups of young carrots and turnips turned and boiled in broth as usual, for the purpose, and afterwards boiled down in their own glaze, also some glazed young onions; pour the clarified essence under the leg of mutton, put the ruffle on the bone, and send to table.

Notes

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