Braised Leg of Mutton
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3 of 9 items checked · 5 aisles
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Archive recipe
A historic Australian dish of leg of mutton, rasher of ham, fagot of herbs, peppercorns and butter. Adapted from Braised Leg of Mutton, from The Art of Living in Australia (1893).
Adapted from Braised Leg of Mutton, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table 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/australian-table/recipes/braised-leg-of-mutton-4.md.
The dish
3 of 9 items checked
archive.org
3 of 9 items checked · 5 aisles
Put the butter into a saucepan, and when it is dissolved put in the mutton and brown it all over
Then lay the ham and vegetables round it, pour in the stock, and bring it to the boil
Cover down closely, and stand the saucepan in a moderate oven where it will cook slowly
If the braising is being done by a coal fire the lid of the stewpan may be reversed and some hot coals placed in it; these will want renewing from time to time
In any case cook very slowly, then dish the meat, strain the gravy, remove the fat carefully, and boil to a sort of half glaze
Pour round the dish, serve with Julienne or plain vegetables
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)