Leg of Mutton, with Cauliflowers and Spinach

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

a leg of mutton cut venison fashion ↝ Pheasant, leg, meat only, raw [Poultry Products]
two fine cauliflowers ↝ Cauliflower, raw [Vegetables and Vegetable Products]
milk and water ↝ Milk, NFS [Milk, reduced fat]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little milk ↝ Milk, NFS [Milk, reduced fat]
some spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a quarter of a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (11)

Take a leg of mutton cut venison fashion, and boil it in a cloth.
Boil two fine cauliflowers in milk and water.
Pull the cauliflowers into sprigs.
Stew the cauliflowers with butter, pepper, salt, and a little milk.
Stew some spinach in a saucepan.
Add to the spinach a quarter of a pint of gravy, with a piece of butter, and a little flour.
When all is done, put the mutton in the middle of the dish.
Arrange the spinach around the mutton.
Place the cauliflower over the spinach.
Pour the butter the cauliflower was stewed in over it.
Make the dish appear like smooth cream.

Original Text

Leg of Mutton, with Cauliflowers and Spinach.
TAKE a leg of mutton cut venison fashion, and boil it in a cloth. Boil two fine cauliflowers in milk and water, pull them into sprigs, and stew them with butter, pepper, salt, and a little milk: stew some spinach in a saucepan, and put to it a quarter of a pint of gravy, with a piece of butter, and a little flour. When all is done, put the mutton in the middle of the dish; the spinach round it, and the cauliflower over all. The butter the cauliflower was stewed in must be poured over it, and it must be made to appear like smooth cream.

Notes

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