Leg of Mutton à la Soubise 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 on a bed of Soubise sauce and garnished with croquet potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Leg of Mutton à la Soubise.
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This is a classic recipe for a Victorian version of Leg of Mutton à la Soubise 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. 416.—LEG OF MUTTON A LA SOUBISE.
Prepare a leg of mutton as shown in No. 412, pour some Soubise sauce, No. 58, on the centre of the dish; place the leg of mutton thereon, garnish it round with potato croquets, pour the remainder of the glaze on the mutton, and serve.
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 Soubise sauce, to garnish
croquet potatoes, to garnish
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.
Pour Soubise sauce onto a serving dish. Sit the leg of mutton on this and garnish around with potato croquets. Pour over any remaining glaze and serve immediately.
