Leg of Beef

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For the sauce

a few spoonfuls of the gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little red wine ↝ Wine, red [Wine]
a little piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
some mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (6)

Bake the leg of beef in the same manner as directed for gravy soups, &c.
When baked, drain it through a coarse sieve.
Pick out all the sinews and fat from the drained liquid.
Put the sinews and fat into a sauce-pan with a few spoonfuls of the gravy, a little red wine, a little piece of butter rolled in flour, and some mushrooms.
Shake the sauce-pan often.
When the sauce is hot and thick, dish it up and send it to table.

Original Text

To bake a Leg of Beef.
DO it just in the same manner as before directed in the making gravy soups, &c. and when it is baked drain it through a coarse sieve. Pick out all the sinews and fat, put them into a sauce-pan with a few spoonfuls of the gravy, a little red wine, a little piece of butter rolled in flour, and some mushrooms, shake your sauce-pan often, and when the sauce is hot and thick, dish it up, and send it to table. It is a pretty dish.

Notes

—