To boil a leg of Mutton after the French fashion is a traditional Elizabethan recipe for a classic dish of a leg of mutton that's stuffed and boiled with marrow bones before being served with carrot and a soup made from the stock, marrow and dried fruit. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To boil a leg of Mutton after the French fashion.
7. To boyle a legge of Mutton after the French faſhion.
TAke al the fleſh out of your leg of mutton, or at the but end, preſeruing the skinne whole, and mince it ſmall with Oxe ſuet, and marrow, then take grated bread, ſweete Creame, and yolkes of egges, and a fewe ſweete hearbes, put vnto it Currans, and Raiſins of the ſunne, ſeaſon it with Nutmegs, Mace, Pepper, and a little ſugar, & ſo put it into the leg of Mutton againe where you tooke it out, and ſtew it in a pot with a marrowbone or two, ſerue in the marrowe bones with the ſtewed=broath and fruite, and ſeruēin your legge of mutton dry with carot rootes ſliced, & caſt groſſe pepper vpon the rootes.
Modern Redaction
Ingredients:
1 leg of mutton or lamb, tunnel-boned
300g shredded beef suet
100g beef marrow, finely chopped
100g breadcrumbs
100ml single cream (about)
3 egg yolks
6 tbsp sweet herbs, finely minced
6 tbsp currants
6 tbsp sultanas
1/2 tsp freshly-grated nutmeg
1/2 tsp ground mace
1/2 tsp freshly-ground black pepper
4 tbsp brown sugar
2 beef marrowbones
200g dried fruit
Method:
Take the leg of mutton and cut out most of the meat from the thigh end (be careful as you do this to leave the skin intact).
Mince the meat and mix in a large bowl with the suet, marrow, breadcrumbs, currants, sultanas, herbs, spices and brown sugar.
Mix thoroughly then add the beaten egg yolks and mix to combine. Now work in the cream to moisten. Use this mixture to stuff back into the leg then sew the opening closed.
Place the stuffed leg in a large pan along with the marrowbones then pour in enough water to cover the meat plentifully. Bring to a boil, reduce to a simmer then cover the pan and cook gently for about 3 hours or until the meat is tender.
Remove the mutton leg from the pan and set aside to keep warm. Take out the marrow bones and extract the marrow. Mix this with about 1l of the cooking broth until smooth. Add the dried fruit and simmer for about 5 minutes, or until the fruit have plumped up.
Serve the mutton leg with boiled carrots garnished with black pepper and serve accompanied by the fruited soup.
