Leg of Mutton—Braised. No. 1. Mrs. Dick’s.

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 (13)

Leg of Mutton, weight 8 or 9 lbs. ↝ Pheasant, leg, meat only, raw [Poultry Products]
the trimmings of the meat ↝ Turkey, whole, dark meat, meat only, raw [Poultry Products]
any fresh fat
a little allspice ↝ Spices, allspice, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
turnip also if good ↝ Turnips, raw [Vegetables and Vegetable Products]
cold water ↝ Water, tap [Tap water]
foolscap paper ↝ Rice paper [Crackers, excludes saltines]

Instructions (4)

Put in the meat, weight 8 or 9 lbs., first.
Add the trimmings of the meat and any fresh fat, a little allspice and pepper, thyme, parsley, onion, celery, and carrot, turnip also if good.
Cover it with cold water, over that put a lid of foolscap paper cut to fit.
Put the lid on close and put on a slow fire till it comes

Original Text

Leg of Mutton—Braised. No. 1. Mrs. Dick’s.
Put in the meat, weight 8 or 9 lbs., first. Add the trimmings of the meat and any fresh fat, a little allspice and pepper, thyme, parsley, onion, celery, and carrot, turnip also if good. Cover it with cold water, over that put a lid of foolscap paper cut to fit. Put the lid on close and put on a slow fire till it comes

Notes

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