Leg of Mutton à la Durand

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 (14)

a leg of mutton of about seven or eight pounds ↝ Pheasant, leg, meat only, raw [Poultry Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped herbs, such as bayleaf, thyme, parsley, and eschalot
four ounces of clean fat or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
one sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
bunch of herbs
four or five fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two good tomatoes sliced ↝ Tomatoes, raw [Tomatoes]
buttered paper ↝ Rice paper [Crackers, excludes saltines]
string ↝ Yellow string beans, cooked [String beans]
skewers

Instructions (7)

Bone a leg of mutton of about seven or eight pounds.
Season it inside with a little pepper, salt, chopped herbs, such as bayleaf, thyme, parsley, and eschalot.
Truss the leg into as natural a shape as possible, tying it with string or fastening it with skewers.
Put into a stewpan four ounces of clean fat or butter, two sliced onions, one sliced carrot, a little celery, bunch of herbs, four or five fresh mushrooms, and two good tomatoes sliced.
Place the mutton on the vegetables.
Cover it with a buttered paper.
Fry all together for fifteen

Original Text

Leg of Mutton à la Durand.
(Gigot de Mouton à la Durand.)

Bone a leg of mutton of about seven or eight pounds and
season it inside with a little pepper, salt, chopped herbs,
such as bayleaf, thyme, parsley, and eschalot; truss the leg
into as natural a shape as possible, tying it with string or
fastening it with skewers; put into a stewpan four ounces of
clean fat or butter, two sliced onions, one sliced carrot, a little
celery, bunch of herbs, four or five fresh mushrooms, and two
good tomatoes sliced, place the mutton on the vegetables,
cover it with a buttered paper, and fry all together for fifteen

Notes

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