CookEat Recipe
Leg of Mutton Potpourri
Mutton, pork and ham slow-cooked with vegetables and two sauces, brought to the table in a covered earthenware pot.
Method
Steps
Step 1
Preheat a conventional oven to 160°C. Use an oven-safe earthenware pot with a removable, non-locking lid. Cut a three-pound piece of fresh boneless mutton leg into two-inch-square pieces, half a pound of lean raw pork into one-inch-square pieces and one ounce of lean uncooked cured ham into half-inch squares. Keep raw-meat utensils separate from prepared ingredients.
Step 2
Peel one carrot and one turnip and cut them into half-inch squares. Peel four small white onions and leave them whole. Wash one orange, pare off its rind and cut the rind into small squares. Peel and crush two small raw garlic cloves.
Step 3
Put the three meats, carrot, turnip, onions, orange rind and garlic into the pot. Add one teaspoon of freshly chopped parsley, half a teaspoon each of freshly chopped chives and chervil, one saltspoon of thyme, one clove, one bay leaf, one teaspoon of salt, half a teaspoon of white pepper and one saltspoon of grated nutmeg.
Step 4
Measure one gill of freshly finished demi-glace after loosening it as directed in the linked preparation, so the measured sauce is hot and fluid. Add it to the pot with half a gill of white wine, two tablespoons of brandy, one pint of water and one and a half gills of freshly finished hot tomato sauce. Mix well and put the lid on.
Step 5
Knead three ounces of flour with three tablespoons of water to make a stiff dough. Roll it into a rope and place it around the joint between the pot and lid.
Step 6
Put the covered pot in the oven and cook for two and a half hours before checking.
Step 7
Protect your hands, carefully break the dough joint and lift the lid away from your face to release steam. Check the centre of each meat piece with a clean food thermometer: all the meats must reach at least 71°C and the mutton must be tender when pierced. Continue cooking covered at 160°C and check again as needed, cleaning the thermometer between checks.
Step 8
Replace the lid and take the covered pot to the table on a heatproof trivet. Uncover carefully there, directing escaping steam away from people.
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