Leg of Mutton a l’Espagnole

Name: Leg of Mutton a l’Espagnole (Gigot de Mouton a l’Espagnole)
Ingredients: bayleaf; parsley; lardons; french gherkin; salt; pepper; eschalot; parsley; lardons of fat bacon; lard; thyme; herbs; basil; leg of mutton; brown sauce; mutton; glaze; oranges; button onions; salt; cold water; marjoram; buttered paper; white wine; stock; french gherkins; castor sugar; onions; pork sausages

Gigot de Mouton a l’Espagnole

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

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