February 6, 2015
I've been reading Alice B. Toklas a bit, and just came across this funny recipe. Seems perfect for a snowy winter day. (Should you be fresh out of mutton, plain old lamb will do.)
The recipe for the Roast Beef of Mutton is by no less a person that Alexandre Dumas, senior, author not only of the Three Musketeers but of The Large Dictionary of the Kitchen. This recipe is entirely devoted to the manner he recommends for skewering the hind half of a sheep that is to be roasted on the spit. For this reason it is not given, but there are in my collection two other of Dumas' recipes. They too are for the preparation of mutton:
Seven-hour Leg of Mutton
In an earthenware pot place the rind of pork fat cut in small pieces. Interlard a leg of mutton with ham, garlic and lard. Put your leg of mutton into the pot with salt, pepper, 2 large onions, 3 glasses water, 1 glass white wine. Cover the pot with a plate and paste paper around the pot and the plate. In the plate pour some wine and allow it to simmer for 7 hours.
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