Leg of Mutton à la Naolitaine is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a larded leg of mutton that's braised on a bed of vegetables, where the cooking liquid is reduced to a half glaze before being served with ravioli and Neapolitain sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Leg of Mutton à la Naolitaine.
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This is a classic recipe for a Victorian version of Leg of Mutton à la Naolitaine that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 413.—LEG OF MUTTON A LA NAPOLITAINE.
Braize a leg of mutton as in the foregoing number and, instead of garnishing it with vegetables, use— either raviolis No. 167, or well-dressed macaroni for that purpose ; pour over the leg of mutton and round the base of the macaroni some Neapolitan sauce, No. 59, and serve scraped horseradish, separately.
Modern Redaction
Ingredients:
1 leg of mutton
pieces of ham or bacon, cut 6mm thick and 15cm long
salt and freshly-ground black pepper, to taste
2 tbsp aromatic herbs, very finely minced
2 carrots, sliced
2 turnips, sliced
2 onions, sliced
1 bunch of parsley, tied together
1 tsp cloves
2 blades of mace
1/2 tsp black peppercorns raivolis, or macaroni in a rich sauce to garnish Neapolitan sauce, to garnish
freshly-scraped horseradish, to accompany
Method:
Season the strips of bacon or ham with salt, black pepper and the herbs then use to lard all over the leg of mutton. Trim any free ends of the larding flush with the meat.
Scatter the carrots, turnips and onions in the base of a braising dish and sit the mutton leg on top. Tie the parsley together and add to the dish then tie the spices in a muslin or cheesecloth bag and add these to the braising dish. Pour in enough water to just cover the mutton then transfer to an oven pre-heated to 180°C and cook for about 180 minutes, or until the mutton is cooked through and tender.
Remove the meat and set aside to keep warm. Strain the liquid from the pan into a saucepan, bring to a boil and reduce down to a half-glaze. Place the leg of mutton in the oven and keep turning and basting with the half-glaze until it becomes bright and glossy.
Arrange the mutton on a serving dish and garnish around it with ravioli or macaroni. Pour over and around the base some Neapolitan sauce then serve immediately, accompanied by scraped horseradish.
