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Leg of Mutton

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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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.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. a cup of broth strained

Method

  1. Before cooking see that several days elapse after the animal has been butchered.
  2. This, naturally, according to the temperature.
  3. Beat it well with a wooden mallet, then skin and remove the middle bone, without spoiling the meat.
  4. Then tie it and give it a good fire at the beginning, covering the fire when half cooked.
  5. Let it cook in its own juice and in a cup of broth strained to remove the fat;
  6. nothing else.
  7. Salt when it is almost cooked, but see that it is neither too well done nor rare, just medium.
  8. Serve with its juice apart in a sauce.

Plating

Cookware for this recipe

  • Sieve
Source Public domain in the USA
Credit

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.

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.