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Braised Leg of Mutton

  • 1 small leg of mutton
  • 4 carrots
  • 3 onions
  • 1 faggot of savory herbs
  • a bunch of parsley
  • pepper and salt to taste
  • a few slices of bacon
  • a few veal trimmings
  • 1/2 pint of gravy or water
You need one small leg of mutton, 4 carrots, 3 onions, 1 faggot of savory herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, 1/2 pint of gravy or water. Line the bottom of a braising pan with a few slices of bacon; put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to the table; place on a dish of white haricot beans boiled tender, or garnished beautifully with glazed onions.
Submitted by Cassyjean - Torrington, CT Sep 24, 2009
15 min 30 min 45 min


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