Gigot à la Bourbonnaise

Baked Mutton

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cut some potatoes in round slices, about a quarter of an inch thick, and put them with salt and pepper, one small chopped onion and the trimmings from the leg of mutton, in a fireproof dish. Make à layer about one inch thick, putting here and there little pieces of butter. Put the mutton over this and cook in the oven. Serve in the same dish.