To boil a Leg of Mutton like Venison

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Leg of Mutton cut Venison Fashion, boil it in a Cloth well flour’d, and have three or four Cauliflowers boil’d, pulled into Sprigs, stew’d in a Stew-pan with Butter, and a little Pepper and Salt; then have some Spinach pick’d and wash’d clean, put it into a Sauce-pan with a little Salt, cover’d close, and stew’d a little while; then drain the Liquor, and pour in a Quarter of a Pint of good Gravy, a good Piece of Butter roll’d in Flour, and a little Pepper and Salt; when stew’d enough lay the Spinach in the Dish, the Mutton in the Middle, and the Cauliflower over it; then pour the Butter the Cauliflower was stew’d in over it all: But you are to observe in stewing the Cauliflower, to melt your Butter nicely, as for Sauce, before the Cauliflower goes in. This is a genteel Dish for a first Course at Bottom.