Remarks: If you do not like the taste of sardines, lard with bacon only.
No. 4—ROASTED LEG OF MUTTON WITH CHAMPIGNONS.
Quantity for 6–8 Persons.
- 6 lbs. leg of mutton
- ⅛ lb. of butter
- 2 tbsps. of flour
- 2 wine glasses of Madeira
- ½ pt. champignons
- 8 pepper-corns
- Juice of one lemon
- 2 cloves
- ½ bay-leaf
- Water or bouillon
- Salt
Preparation: The leg of mutton is freed from all fat and membrane, salted and fried in the ⅛ lb. of butter to a nice brown on both sides, and placed on a platter. Brown the flour in the same butter, add ⅛ onion and water or bouillon, salt and spices. Put the meat back into this gravy, it must be half way covered with it, cover it up and roast in oven 2½ hours. Then take meat out again, strain the gravy, take off all fat, pour the gravy back into the roaster, add Madeira and lemon juice, place the meat into it, cover, and cook it ½ hour longer. Finally cut up the champignons and put them into the gravy. Leg of mutton and gravy may be served on the same platter or separately. The gravy must be smooth, not thick.
No. 5—STUFFED ROASTED LEG OF MUTTON.
Quantity for 6–8 Persons.
The preparation and contents are the same as [No. 4].
The bone is taken out, the cavity is filled with a stuffing as described in [No. 11], of the previous chapter, Stuffed Veal Breast, and is cooked just the same as No. 4, of this chapter. You may omit the champignons.
No. 6—MUTTON STEW.