Leg of Mutton with Tomatoes and Mushrooms

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Leg of Mutton
Tomatoes
Mushrooms
Seasoning
Instructions (15)
Leg of Mutton
  1. Trim the leg of mutton.
  2. Wrap it in greased paper if the fire is fierce.
  3. Roast or bake it for two and a half to three hours, keeping it well basted.
  4. When ready to serve, dish up with tomatoes and mushrooms prepared as below.
  5. Dish the tomatoes alternately with mushrooms round the mutton.
  6. Pour the gravy from the tomatoes and mushrooms in a sauceboat or serve round the joint.
Prepared Tomatoes
  1. Peel and cut the tomatoes in halves.
  2. Season them with a little pepper and salt.
  3. Cook them in a tin in the oven for about twelve minutes with a little butter or dripping.
  4. Put a little greased paper over them.
  5. Occasionally baste them.
Prepared Mushrooms
  1. Well wash the mushrooms, peel and dry.
  2. Put them in a saucepan with a little butter or dripping mixed into a teaspoonful of flour, a little pepper and salt, and about a quarter of a pint of stock or gravy.
  3. Let them boil for about fifteen minutes.
  4. Take up and sprinkle over them a little chopped parsley.
Original Text
Leg of Mutton with Tomatoes and Mushrooms. (Gigot de Mouton aux Tomates et Champignons.) Take a leg of mutton about eight pounds that has been well hung, trim it, wrap it in a greased paper if the fire is fierce, and roast it or bake it for two and a half to three hours, keeping it well basted; when ready to serve, dish up with tomatoes and mushrooms prepared as below. Dish the tomatoes alternately with mushrooms round the mutton; pour the gravy from the tomatoes and mushrooms in a sauceboat or serve round the joint. Prepared Tomatoes.—Peel and cut the tomatoes in halves; season them with a little pepper and salt, and cook them in a tin in the oven for about twelve minutes with a little butter or dripping; put a little greased paper over them, and occa- sionally baste them. Prepared Mushrooms.—Well wash the mushrooms, peel and dry, then put them in a saucepan with a little butter or dripping mixed into a teaspoonful of flour, a little pepper and salt, and about a quarter of a pint of stock or gravy; let them boil for about fifteen minutes, then take up and sprinkle over them a little chopped parsley.
Notes
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