Leg of Mutton in Casserole
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- (Cosciotto di castrato in cazzaruola) Take a shoulder or a leg of mutton and after having boned it, lard it with small pieces of bacon dipped in salt and pepper.
- Salt moderately the meat then tie it tight and put it on the fire in a pan that contains a piece of butter and one large onion larded with clover.
- When it begins to brown, take it away from the fire and add a cup of broth, or of water, a little bunch of greens and some tomatoes cut in pieces.
- Put again on a low fire and let it simmer for three hours, keeping the saucepan closed, but opening from time to time to turn the meat.
- When it is cooked, throw away the onion, rub the sauce through a sieve, remove its fat and put it with the meat when served.
- The mutton must not be overdone, for in this case it cannot be sliced.