Braised Leg of Mutton
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Archive recipe
A historic early American dish of leg of mutton, one-fourth cup butter, onion, carrot and turnip. Adapted from Braised Leg of Mutton, from The Boston Cooking-School Cook Book (1896).
Adapted from Braised Leg of Mutton, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/braised-leg-of-mutton-2.md.
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4 of 12 items checked
www.gutenberg.org
4 of 12 items checked · 5 aisles
Order a leg of mutton boned
Wipe, stuff, sew, and place in deep pan
Cook five minutes in one-fourth cup butter, a slice each of onion, carrot, and turnip cut in dice, one-half bay leaf, and a sprig each of thyme and parsley
Add three cups hot water, one and one-half teaspoons salt, and twelve peppercorns; pour over mutton
Cover closely, and cook slowly three hours, uncovering for the last half-hour
Remove from pan to hot platter
Brown three tablespoons butter, add four tablespoons flour, and stir until well browned; then pour on slowly the strained liquor; there should be one and three-fourths cups
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)