Leg of Mutton—Braised. No. 2.

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 (11)

4 or 5 peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a stick of celery ↝ Celery, raw [Vegetables and Vegetable Products]
1 sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
1 of sweet marjoram ↝ Peppers, sweet, red, raw [Vegetables and Vegetable Products]
3 sprays of parsley ↝ Parsley, raw [Not included in a food category]
1 sweet bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
1/2 pt. of second stock or of cold water
the leg of mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
lid of buttered paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (9)

Take a stewpan with a close fitting cover.
Into it quarter 4 or 5 peeled onions.
Slice into it 2 carrots, 1 turnip, and a stick of celery.
Add also a bunch of sweet herbs, i.e., 1 sprig of thyme, 1 of sweet marjoram, 3 sprays of parsley, and 1 sweet bay-leaf, all tied together.
Add 1/2 pt. of second stock or of cold water.
Then beat the leg of mutton well, and put it in.
Cover first with lid of buttered paper cut to shape, to keep in the steam; then put the copper lid on the stewpan tight, and put the pan on the oven.
When cooked, take the mutton out of the saucepan, skim, and strain the gravy; and if not enough, add a little more.
Dish it like a roast leg of mutton.

Original Text

Leg of Mutton—Braised. No. 2. (Mrs. Sherwood.)
The secret is to cook it very slowly—to let it simmer, never to boil. For 8 lbs. fully 4 hours steady cooking is needed.
Take a stewpan with a close fitting cover. Into it quarter 4 or 5 peeled onions. Slice into it 2 carrots, 1 turnip, and a stick of celery. Add also a bunch of sweet herbs, i.e., 1 sprig of thyme, 1 of sweet marjoram, 3 sprays of parsley, and 1 sweet bay-leaf, all tied together.
Add 1/2 pt. of second stock or of cold water. Then beat the leg of mutton well, and put it in. Cover first with lid of buttered paper cut to shape, to keep in the steam; then put the copper lid on the stewpan tight, and put the pan on the oven. When cooked, take the mutton out of the saucepan, skim, and strain the gravy; and if not enough, add a little more.
Dish it like a roast leg of mutton.
“We like it tender but not rich, so we often use no stock and never use bacon.”—C. C.

Notes

—