Leg of Mutton à la Russe

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (21)
For à la Russe
For à la Polonaise
For à la Durand
Instructions (21)
à la Russe
  1. Choose a good, well-hung leg and three parts roast it.
  2. Place it on a fireproof dish.
  3. Pour two good glassfuls of brandy or eau de vie over it.
  4. Set it over a slow fire till the brandy is quite warm.
  5. Set the spirit alight, keeping it well stirred as long as it will burn, by turning and returning the joint in it.
  6. Add to the meat a little good gravy.
  7. Let this heat.
  8. Remove all fat.
  9. Serve very hot.
à la Polonaise
  1. Braise a well-hung small leg till three parts cooked.
  2. Drain it well and slice it down into large slices without, however, separating these from the bone.
  3. Have ready mixed some minced parsley, chives, shallot, powdered ginger, freshly ground black pepper, salt, finely grated white breadcrumbs, and fresh butter.
  4. Spread each slice of meat with this mixture.
  5. Press it all back into shape.
  6. Put it into a pan that will just hold it, moistening it with a little of its own liquor and a glass of champagne.
  7. Close down the pan closely, and let it cook for half an hour with heat above and beneath.
  8. Skim off any fat there may be.
  9. Squeeze the juice of an orange over it all.
  10. Serve very hot.
à la Durand
  1. Bone a well-hung small leg of mutton.
  2. Season the inside with small strips of ham, fillets of anchovy, minced parsley, a little powdered bay leaf, minced shallot, and if at
Original Text · last edited 4 days ago
Leg of Mutton à la Russe.—Choose a good, well- hung leg and three parts roast it, then place it on a fireproof dish, pour two good glassfuls of brandy or eau de vie over it, and set it over a slow fire till the brandy is quite warm; now set the spirit alight, keeping it well stirred as long as it will burn, by turning and returning the joint in it. Then add to the meat a little good gravy; let this heat, remove all fat, and serve very hot. — à la polonaise.—Braise a well-hung small leg till three parts cooked, then drain it well and slice it down into large slices without, however, separating these from the bone; have ready mixed some minced parsley, chives, shallot, powdered ginger, freshly ground black pepper, salt, finely grated white breadcrumbs, and fresh butter, and spread each slice of meat with this mixture, press it all back into shape, and put it into a pan that will just hold it, moistening it with a little of its own liquor and a glass of champagne. Close down the pan closely, and let it cook for half an hour with heat above and beneath, then skim off any fat there may be, squeeze the juice of an orange over it all and serve very hot. — à la Durand.—Bone a well-hung small leg of mutton and season the inside with small strips of ham, fillets of anchovy, minced parsley, a little powdered bay leaf, minced shallot, and if at
Notes
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