Ingredients

  • 2 pounds leg of mutton, without bones
  • Salt and pepper
  • 1 garlic clove, split
  • 3 tablespoons lard
  • ½ cup beef or chicken broth
  • 2 pounds Savoy cabbage, sliced
  • 1 medium-sized onion, stuck with 2 cloves
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 slice of peeled knob celery
  • ½ pound double-smoked bacon, diced
  • 1 pound potatoes, cut into large dice
  • 6 pieces of Hungarian Debrecen sausage, ¼ pound each
  • 2 tablespoons minced parsley

Method

  1. Sprinkle mutton with salt and pepper. Rub with cut side of garlic. Brown the meat in 2 tablespoons lard in a large pot.
  2. Add a few tablespoons of broth, cover the pot, and simmer the meat for about 1 hour.
  3. Cook Savoy cabbage in salted water for about 3 minutes and the rest of the vegetables 10 to 15 minutes; drain.
  4. Uncover the meat and surround it with the cooked Savoy cabbage, the onion, and the sliced carrots, parsnips and knob celery. Add diced bacon. Pour in remaining broth and cover the pot again. Cook over very low heat until the meat is almost done.
  5. Add potatoes to meat and finish cooking.
  6. Meantime, sauté Hungarian sausages in remaining 1 tablespoon lard; split them lengthwise.
  7. Slice the mutton on a cutting board. Place the slices in the middle of a large serving platter. Surround with the rest of the ingredients from the pot. Top with sausages, and sprinkle with parsley.

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