No. 923 — Ordinary Roast Leg of Mutton

Take a leg of mutton, that is, the hindquarter. The historical source instructs that it be used no earlier than the third day after slaughter and soaked for several hours in cold water or whey, as described in its general note.

Remove, rub with salt—about ½ level teaspoon per Russian pound—and place fat side up on a baking sheet. About an hour and a half before serving, add two or three spoonfuls of water to the pan and put into a hot oven to brown all around.

If the meat is lean, put a spoonful of butter in little pieces on top. Once browned, reduce the heat and baste every ten minutes with the collected juices, adding a spoonful of water each time; the original directs piercing the meat with a fork.

After the last basting, sprinkle with finely crushed but unsifted breadcrumbs and leave in the oven another ten minutes. Transfer to a dish and slice with a sharp knife.

Strain the juices into a pan, add ½ glass of water, boil, allow to settle, skim off extra fat and reheat. Pour a little around the meat and serve the rest separately.

For a hindquarter weighing 4–6 Russian pounds, the author suggests optional butter and the following sides:

a) Mashed potatoes, No. 627.

b) White beans or broad beans, No. 504.

c) Fried potatoes cooked together with the mutton.

d) A salad or pickles, such as fresh or salted cucumbers, sauerkraut salad, pickled beets, pickled cherries or pickled mushrooms.

Alternatively, brown the roast in a hot oven for thirty to forty minutes, transfer with its juices to a cast-iron enamelled pot, add shallots and braise covered until done, adding a little water.

The historical text suggests braising for about three quarters of an hour, adding ½ glass of sour cream and cooking for five minutes more.