Braised Leg of Mutton from Modern Cookery for Private Families by Eliza Acton
Take out the bone as far as the first joint by the directions of the following receipt; roll some large strips of bacon in a seasoning of mixed spice, and of savoury herbs minced extremely fine or ...
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Ingredients
- paste
- eschalots
- white beans
- bay leaves
- carrots
- veal
- mutton
- garlic
- eschalot
- onions
- ham-kettle
- mixed spice
- savoury herbs
- lard
- forcemeat
- bacon
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