Braised Leg Of Mutton - Meat - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food
Braised Leg of Mutton
5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a little thyme and parsley; pepper and salt to taste.
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 3½ 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.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen