(1622). Leg Of Mutton A La Bordelaise (Gigot De Mouton A La Bordelaise)

Bone a leg of mutton without opening it. lard the inside of the meat with medium shreds of raw ham seasoned with salt, pepper and fine spices; fill in the hollow space with a few spoonfuls of and fat pork chopped up with fine herbs; sew up the opening. Saw the handle bone off short and lay the leg in a braziere with melted salt pork and let fry on a slow fire for fifteen minutes, turning it so that it acquires a good color all over. Moisten with a pint of stock (No. 194a), then cover the saucepan and let the liquid fall slowly to a glaze; remoisten to about the heighth of the meat and continue cooking on a slow fire for an hour and a half, add to the meat a half pound of blanched bacon cut in half inch squares, and boil moderately for an hour longer, then surround the meat with a garnishing of large carrots and turnips cut in three-quarter inch balls; twelve medium white onions browned in a pan with lard, salt and a pinch of sugar, two cloves of garlic and a bunch of parsley garnished with thyme and bay leaf - the meat and vegetables must both be done at the same time.

Drain the leg, dress and range around the vegetables; strain and free the gravy from fat, thicken it with a little tomato sauce (No. 549) and serve in a sauce-boat.

(1623). Leg Of Mutton A La Bourdaloue (Gigot De Mouton A La Bourdaloue)

Bone the leg without opening it, and lard the meat with raw ham, seasoned with salt, pepper, fine spices and chopped parsley. Tie up the leg and fry it in butter, then moisten with red wine and beef stock (No. 194a), and add small half inch blanched carrot balls, small onions and a garnished bunch of parsley, having the moistening to three-quarters the height of the leg, season and set it in a slow oven for three or four hours. After the leg is cooked, dress it on a dish, strain the stock, free it of its fat and reduce it with some brown sauce (No. 414). Garnish one side with the carrots and the other with the onions and at both ends place some mushrooms sauted in butter (No. 2760). Pour a part of the sauce over the onions and carrots and serve the rest in a sauce-boat.

(1624). Leg Of Mutton A La Bourgeoise (Gigot De Mouton A La Bourgeoise)

Bone a leg of mutton without opening it, lard it with large pieces of salt pork seasoned with salt, pepper, allspice and chopped parsley; cover the bottom of a braziere (Fig. 184) with slices of the same pork, lay the leg on top with a gill of Madeira wine and a little beef stock (194a), let fall to a glaze, then pour over more broth and a gill of brandy, and add a bunch of parsley garnished with thyme and bay leaf, carrots and onions cut in four, one clove of garlic and a few peppers, moisten with some more stock and cook slowly allowing half an hour for each pound of meat. In the meanwhile prepare a garnishing of turned carrots and small onions, blanch and cook them separately till half done, then finish cooking in the leg of mutton braise strained for the purpose; in order to accomplish this, place the leg in another braziere and strain the stock over, when the meat is cooked and glazed surround it with clusters of the vegetables, reduce the liquid, pour half of it over the meat, and serve the other half in a sauce-boat.