Braised Leg of Mutton
- Leg of mutton
- Few thin slices bacon
- 4 carrots
- 3 onions
- Savory herbs
- Salt
- Pepper
- Spoonful of flour
- Potatoes
- Butter
Line the bottom of a pot with a few thin slices of bacon. Put over the bacon the carrots, onions and a bunch of savory herbs.Over these place the leg of mutton. Cover with a few more slices of bacon. Pour over 1/2 pint of water. Cover with a tight cover. Stew very gently for 4 hours, basting the leg occasionally with its own liquor. Season with pepper and salt as soon as it begins to be tender. When cooked, strain the gravy. Thicken with flour (it should be quite brown). Pour some of the gravy over the meat. Serve the remainder in a gravy boat with the mutton when carved. Garnish around the leg with potatoes fried a light brown in butter.
Submitted by Jul 13, 2009
15 min 30 min 45 min
15 min 30 min 45 min