Chapter XV · Relevés and Entrées · No. 1310
1310—Cold Leg of Mutton
Dish it very simply, like other cold large joints of mutton.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1310, p. 435. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →