A medium leg of mutton, choose
it short, not freshly killed, and with
the fibres close together, and make
sure it has no smell of grease. Chop
finely a small carrot, a large onion,
half a head of celery. Heat in a
casserole a wineglass of oil; when
it is hot put in the vegetables and
brown them lightly. Add ¼ pint of
white wine and 2 glasses of wine
vinegar. Add 4 or 5 stalks of
parsley, 4 large shallots, 2 cloves
of garlic, thyme, bay leaf, a good
pinch of rosemary, 6 peppercorns,
8 crushed juniper berries, salt. Boil
and cook slowly for 30 minutes.
Leave to get cold. Remove the skin
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