323. Leg of Mutton stewed with Vegetables

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Mutton

a good leg ↝ Pheasant, leg, meat only, raw [Poultry Products]

Aromatics

two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

Bacon

a pound of lean bacon cut in eight pieces ↝ Beef, bacon, cooked [Bacon]

Vegetables

twenty pieces of carrots of the same size as the bacon ↝ Carrots, raw [Vegetables and Vegetable Products]
fifteen middling-sized onions ↝ Onions, raw [Vegetables and Vegetable Products]

Seasoning and Liquid

pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two quarts of water ↝ Water, tap [Tap water]

Optional additions

A few drops of browning ↝ Sugars, brown [Sweets]

Cross-reference

It can be braised like No. 289.

Instructions (3)

Have a good leg, beat it a little with a rolling-pin, make an incision in the knuckle, in which put two cloves of garlic, then put it into a stewpan, with a pound of lean bacon cut in eight pieces, set over a moderate fire half an hour, moving it now and then until becoming a light brown color, season with pepper and salt, add twenty pieces of carrots of the same size as the bacon, fifteen middling-sized onions, and when done add two bay-leaves, two cloves, and two quarts of water, replace it upon a moderate fire, moving round occasionally, stew nearly three hours, dress upon your dish with the carrots and onions dressed tastefully around, take off as much of the fat from the gravy as possible, take out the bay-leaves and pour the garniture round the mutton, which serve very hot.
It can be braised like No. 289.
A few drops of browning may be required.

Original Text

Leg of Mutton stewed with Vegetables.—Have a good leg, beat it a little with a rolling-pin, make an incision in the knuckle, in which put two cloves of garlic, then put it into a stewpan, with a pound of lean bacon cut in eight pieces, set over a moderate fire half an hour, moving it now and then until becoming a light brown color, season with pepper and salt, add twenty pieces of carrots of the same size as the bacon, fifteen middling-sized onions, and when done add two bay-leaves, two cloves, and two quarts of water, replace it upon a moderate fire, moving round occasionally, stew nearly three hours, dress upon your dish with the carrots and onions dressed tastefully around, take off as much of the fat from the gravy as possible, take out the bay-leaves and pour the garniture round the mutton, which serve very hot. It can be braised like No. 289. A few drops of browning may be required.

Neck of Mutton.—This is a very recherché dish, if off a good-sized sheep, and well hung; it must be nicely trimmed, sawing the bones at the tips of the ribs, which detach from the meat, folding the flap over; saw off the chine-bone, and carefully detach the remainder of the bone from the fillet; detach the skin from the upper part, fix the flap under with a couple of skewers, run a flat lark-spit from end to end, fix it to a larger one, cover it with buttered paper, and roast like the haunch; if of five pounds, nearly three-quarters of an hour to one hour. It should be served very hot, the plates and dish the same, and not one minute before it is wanted: serve gravy under.

Notes

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