Leg of Mutton à l’Espagnole

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 (16)
Instructions (27)
  1. Bone the leg of mutton as far as the knuckle, leaving that in.
  2. Lard it straight down with lardons of fat bacon and strips of French gherkin placed alternately and closely.
  3. Trim the lardons.
  4. Season the inside of the leg with pepper, salt, chopped eschalot, and chopped parsley.
  5. Tie up into a nice form.
  6. Place it in a buttered stewpan with a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram).
  7. Put a buttered paper over the top of the joint.
  8. Let it fry on the side of the stove for about twenty minutes with the lid on the stewpan.
  9. Add by degrees half a pint of white wine and one and a half pints of good stock.
  10. Let it simmer for one and a quarter hours.
  11. Peel two or three dozen small button onions.
  12. Put them in cold water with a pinch of salt, just bring them to the boil, drain them, rinse them in cold water.
  13. Put the onions into the stewpan with the meat.
  14. Let them braise for about one hour.
  15. Remove the onions.
  16. Take up the joint, remove the strings.
  17. Glaze it over.
  18. Put it in the oven to crisp and get a nice brown colour.
  19. Strain off the liquor in which the mutton was cooked.
  20. Remove the fat from it.
  21. Add half a pint of brown sauce.
  22. Boil till it has reduced one fourth part.
  23. Add to it the juice of three oranges.
  24. Tammy the sauce.
  25. Mix into it four or five finely sliced French gherkins.
  26. Add a tiny pinch of castor sugar.
  27. Keep the sauce hot in the bain.
Original Text
Leg of Mutton à l’Espagnole. (Gigot de Mouton à l’Espagnole.) Take a small leg of mutton, bone it as far as the knuckle, leaving that in; lard it straight down with lardons of fat bacon and strips of French gherkin placed alternately and closely; trim the lardons, and season the inside of the leg with pepper, salt, chopped eschalot, and chopped parsley, and tie up into a nice form; place it in a buttered stewpan with a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram); put a buttered paper over the top of the joint, and let it fry on the side of the stove for about twenty minutes with the lid on the stewpan; then add by degrees half a pint of white wine and one and a half pints of good stock, and let it simmer for one and a quarter hours; peel two or three dozen small button onions, put them in cold water with a pinch of salt, just bring them to the boil, drain them, rinse them in cold water, and put them into the stewpan with the meat, and let them braise for about one hour, then remove them, take up the joint, remove the strings, glaze it over, and put it in the oven to crisp and get a nice brown colour. Strain off the liquor in which the mutton was cooked, remove the fat from it, add half a pint of brown sauce, and boil till it has reduced one fourth part, add to it the juice of three oranges and a tammy if then mix into it four or five finely sliced French gherkins and a tiny pinch of castor sugar, and keep it hot in the bain
Notes
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