Leg of Mutton—Braised. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

leg of mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
stock or water ↝ Water, tap [Tap water]
herbs in a bunch
bones ↝ Pork, bones [Pork]
sliced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
Leg of Mutton, No. 2 ↝ Pheasant, leg, meat only, raw [Poultry Products]
minced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (7)

Braise as you do Leg of Mutton, No. 2.
About 1 hour before serving, take out the leg of mutton and keep it warm in the oven.
Baste it well with its own gravy once or twice, to glaze it.
Skim, and strain the gravy, and reduce it.
Serve onions round meat.
These when cooked are kept warm in a pan with a little stock: don’t let them break, which they will do if cooked all the time.
minced carrots also can be used if liked.

Original Text

Leg of Mutton—Braised. No. 3. (Mrs. Norman. 1862.)
(Mrs. Norman allows the same time to cook as Mrs. Sherwood does in No. 2, but puts peeled onions in whole, and lets leg of mutton be half covered with stock or water, simmering; no seasoning, but herbs in a bunch, and bones, sliced carrots, and celery. First a paper lid, and over that the copper lid, as in Mrs. Sherwood’s recipe.)
Braise as you do Leg of Mutton, No. 2.
About 1 hour before serving, take out the leg of mutton and keep it warm in the oven. Baste it well with its own gravy once or twice, to glaze it. Skim, and strain the gravy, and reduce it. Serve onions round meat. These when cooked are kept warm in a pan with a little stock: don’t let them break, which they will do if cooked all the time; minced carrots also can be used if liked.

Notes

—