To dress a Leg of Mutton, A la Royale

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (18)

For the mutton

a Leg of Mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
about three or four pounds of beef or leg of veal ↝ Beef, ground, raw [Ground beef]
hog’s lard boiling
flour your meat ↝ Flour, 00 [Cereal Grains and Pasta]

For the braising liquid

a bundle of sweet herbs
some parsley ↝ Parsley, raw [Not included in a food category]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
three quarts of water ↝ Water, tap [Tap water]

For the ragoo

a sweetbread boil’d, cut into four, and broiled ↝ Sweetbreads [Liver and organ meats]
a few truffles and morels stewed in a quarter of a pint of strong gravy ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
a quarter of a pint of strong gravy ↝ Gravy, beef [Dips, gravies, other sauces]
a glass of red wine ↝ Wine, red [Wine]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two spoonfuls of catchup
some asparagus-tops ↝ Asparagus, raw [Vegetables and Vegetable Products]

For garnish

Garnish with lemon ↝ Lemon, raw [Citrus fruits]

Instructions (17)

Having taken off all the fat, skin, and shank-bone, lard the leg of mutton with bacon, season it with pepper and salt.
Lard the round piece of beef or leg of veal.
Have ready some hog’s lard boiling.
Flour your meat and give it a colour in the lard.
Take the meat out and put it into a pot.
Add to the pot a bundle of sweet herbs, some parsley, an onion stuck with cloves, two or three blades of mace, some whole pepper, and three quarts of water.
Cover it close, and let it boil very softly for two hours.
Meanwhile get ready a sweetbread boiled, cut into four, and broiled.
Stew a few truffles and morels in a quarter of a pint of strong gravy.
Add a glass of red wine, a few mushrooms, two spoonfuls of catchup, and some asparagus-tops.
Boil all these together.
Lay the mutton in the middle of the dish.
Cut the beef or veal into slices and make a rim round your mutton with the slices.
Pour the ragoo over the mutton.
After taking the meat out of the pot, skim all the fat off the gravy.
Strain the gravy and add as much to the ragoo as will fill the dish.
Garnish with lemon.

Original Text

To dress a Leg of Mutton, A la Royale.
HAVING taken off all the fat, skin, and shank-bone, lard it with bacon, season it with pepper and salt, and a round piece of about three or four pounds of beef or leg of veal, lard it, have ready some hog’s lard boiling, flour your meat, and give it a colour in the lard, then take the meat out and put it into a pot, with a bundle of sweet herbs, some parsley, an onion stuck with cloves, two or three blades of mace, some whole pepper, and three quarts of water : cover it close, and let it boil very softly for two hours; mean while get ready a sweetbread boil’d, cut into four, and broiled, a few truffles and morels stewed in a quarter of a pint of strong gravy, a glass of red wine, a few mushrooms, two spoonfuls of catchup, and some asparagus-tops: boil all these together, then lay the mutton in the middle of the dish, cut the beef or veal into slices, make a rim round your mutton with the slices, and pour the ragoo over it; when you have taken the meat out of the pot, skim all the fat off the gravy ; strain it, and add as much to the other as will fill the dish. Garnish with lemon.

Notes

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