This is a very old recipe and particularly delicious; although the preparation takes a little time and the cooking is also lengthy, at least it does not require any looking after during the processes. It comes from the Bordelais country, where it is usually eaten cold as a summer dish or for shooting parties.
Take a leg of mutton, weighing at least four to five pounds. Bone it and trim it well, rub the flesh with salt, freshly ground pepper,
The marinade should be made with a tumblerful of claret, one of dry white wine,
Put also in a plate a dozen pieces of larding bacon with some of the marinade and leave them three to four hours to soak, sprinkled all over with chopped parsley and shallots. Lard the meat and remodel it neatly; put it in a cocotte or a “faittout” resting on the pieces of carrots and onions; add the calf’s foot and bones, also the marinade, and should part of the meat be still uncovered, add
When cooked remove the string, put the gigot in a hollow dish, and pour over it the gravy (fat, bones, and vegetables carefully removed) through a fine colander. Serve very hot. Should you want to serve it cold (it is a perfect cold dish), put the meat in a deep serving dish as before, let the gravy get cold, when you can easily remove all fat; then warm it up again, and when liquid pour it over the meat through a colander. Leave this is cool for a few hours, or, better still, prepare it the day before and leave it in the refrigerator. This dish should be well seasoned, and no gelatine should be added; the calf’s foot and the bones make a perfect soft jelly for the cold gigot en daube.