Braised Leg of Mutton
Ingredients
- 5 pound leg of mutton
- 1/4 pound smoked beef
- 1 1/2 pint stock, or water
- 1 pound Brussels sprouts
- 3 carrots
- 1 turnip
- 1 onion
- 3 sticks celery
- a little thyme
- a little parsley
- pepper, to taste
- salt, to taste
Directions
- Place the mutton in a stew-pan on a layer of slices of smoked beef, add some pepper and salt, the stock or water, and simmer gently 3 1/2 hours (in the oven, if possible).
- Prepare and cut up the vegetables, and add all the ingredients, except the sprouts, to the meat 1 hour before serving.
- Boil the sprouts separately and add them when serving.
- Thicken and brown the gravy if liked.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt
Equipment: measuring cups, measuring spoons, knife, saucepan, stove, oven
See Also
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Baked Chinook Salmon with Vegetable Dressing
Author: Person.Mrs. C O Mobery
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, salt, pepper, cracker, carrot, onion, celery, parsley, sage, thyme, mustard, egg, butter, bread crumb
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove