Leg of Mutton à la Jardinière

A historical recipe from Luncheons, by Mary Ronald (1902).

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A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Cut a roasted leg of mutton in thick slices and run the knife under the slices to free them, but leave them in place.
Conceal the bone with a paper frill.
Arrange around the dish a variety of vegetables.
In illustration No.
67 the vegetables are boiled potato balls, macedoine, and string beans cut in two ways, lengthwise and across diagonally into one half inch pieces.
Arrange slices cut from a roasted leg of mutton on one end of a large platter.
Cover the rest of the dish with a variety of seasoned vegetables.
The vegetables used in illustration No.
68 are cauliflower, string beans, lima beans, and green peas.