Leg of Mutton à la Durand from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Bone a leg of mutton of about seven or eight pounds and season it inside with a little pepper, salt, chopped herbs, such as bayleaf, thyme, parsley, and eschalot; truss the leg into as natural a sh...
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Cooking tools:
- Chef's knife
Ingredients
- butter
- fat
- skewers
- eschalot
- fresh mushrooms
- celery
- carrot
- onions
- salt
- pepper
- leg of mutton
- parsley
- thyme
- bayleaf
- herbs
- olives
- button mushrooms
- truffles
- warm glaze
- brown sauce
- sherry
- mushroom
- claret
- brown gravy
- tomatoes
- mutton
- vegetables
- buttered paper
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