1306—Braised Leg of Mutton

Suppress the pelvic bone, shorten the end bone and brown the leg in the oven.

Now, put it in an oval utensil, garnished for braising; add just enough white stock to barely cover the joint, and cook gently, allowing forty minutes per lb. of meat.

Transfer the leg to a tray; strain the braising-liquor; clear it of all grease, and reduce it to half. Sprinkle the meat with a few tablespoonfuls of this reduced gravy, and set it to glaze in the oven.

Serve at the same time:—

(1) Either a purée of potatoes, of turnips, of haricot-beans, of cauliflower, etc., or

(2) The reduced braising-liquor.