Braised Leg of Mutton Recipe
This recipe can be varied either by preparing the mutton leg with stuffing,
put in the cavity of the leg of mutton after the bone is removed, or cooking it
without. Having lined the bottom of a thick iron pot or stew pan
with a couple thin slices of bacon, put over the bacon four carrots,
three onions, a bunch of savory herbs; then over all this put the
leg of mutton.
Cover the whole with a couple more slices of bacon, then pour over
half a pint of water. Cover with a tight cover and stew very gently
for four hours, basting the leg now and again with its own liquor,
and seasoning it with salt and pepper as soon as it begins to be
tender. When cooked strain the gravy, thicken with a spoonful of
flour (it needs to be quite brown), pour some of it over the meat
and send the remainder to the table in a tureen, to be served with
the mutton when carved. Garnish the dish around the leg of mutton with potatoes
cut in the shape of olives and fried a light brown in butter.