Larded leg of mutton with vegetables

About the dish

A large festive roast for many guests, from the meat chapter of the 1949 edition.

How to make it

1. 1

   Lard the meat

   Wipe the meat with a cloth wrung out in hot water. Lard it with strips of ham and pork fat.

2. 2

   Brown

   Brown the meat in the butter in a pot, sprinkle with a little salt and turn it in the butter.

3. 3

   Roast

   Add the boiling stock and the wine. Baste every quarter of an hour and cook for 2–2½ hours. The bone may be cut out before cooking; tie the meat, brown it and cook as described.

4. 4

   Sauce and serving

   Strain and skim the gravy and reduce it with Spanish sauce. Slice the roast, lay it on a dish and garnish with vegetables and fried potatoes. Serve the sauce with it.