To dress a Leg of Mutton à la Royale

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Having taken off all the Fat, Skin, and Shank Bone, lard it with Bacon, season it with Pepper and Salt, and a round Piece of about three or four Pounds of Beef or Leg of Veal, lard it; have ready some Hog’s-Lard boiling, flour your Meat, and give it a Colour in the Lard, then take the Meat out and put it into a Pot, with a Bundle of Sweet Herbs, some Parsley, an Onion stuck with Cloves, two or three Blades of Mace, some whole Pepper, and three Quarts of Water; cover it close, and let it boil very softly for two Hours, mean while get ready a Sweetbread split, cut into four, and broil’d, a few Truffles and Morels stew’d in a Quarter of a Pint of strong Gravy, a Glass of Red Wine, a few Mushrooms, two Spoonfuls of Catchup, and some Asparagus Tops; boil all these together, then lay the Mutton in the Middle of the Dish, cut the Beef or Veal into Slices, make a Rim round your Mutton with the Slices, and pour the Ragoo over it; when you have taken the Meat out of the Pot, skim all the Pat off the Gravy, strain it, and add as much to the other as will fill the Dish. Garnish with Lemon.