Leg of Mutton a l’Espagnole

Gigot de Mouton a l’Espagnole

Method

Take a small leg of mutton, bone it as far as the knuckle, leaving that in; lard it straight down with lardons of fat bacon and strips of French gherkin placed alternately and closely; trim the lardons, and season the inside of the leg with pepper, salt, chopped eschalot, and chopped parsley, and tie up into a nice form; place it in a buttered stewpan with a good bunch of herbs (thyme, parsley, bayleaf, basil, and marjoram); put a buttered paper over the top of the joint, and let it fry on the side of the stove for about twenty minutes with the lid on the stewpan; then add by degrees half a pint of white wine and one and a half pints of good stock, and let it simmer for one and a quarter hours; peel two or three dozen small button onions, put them in cold water with a pinch of salt, just bring them to the boil, drain them, rinse them in cold water, and put them into the stewpan with the meat and let them braise for about one hour, then remove them, take up the joint, remove the strings, glaze it over, and put it in the oven to crisp and get a nice brown colour. Strain off the liquor in which the mutton was cooked, remove the fat from it, add half a pint of brown sauce, and boil till it has reduced one fourth part, add to it the juice of three oranges and tammy it; then mix into it four or five finely sliced French gherkins and a tiny pinch of castor sugar, and keep it hot in the bain marie till required to be served. Dish up the joint and garnish round it with the onions and vary small fried pork sausages placed alternately; pour the sauce round it and serve very hot. See end of last recipe.

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