Recipe no. 211 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 109.
Ingredients
- Leg of mutton
- Carrots
- Onions
- Cloves
- Turnips
- Bouquet garni
- Garlic
- Water
Preparation
- PreparationBone the leg or have the butcher prepare it, well tied.
- Assembling the braisePut the leg in a saucepan with 2 carrots, 2 onions (one studded with 3 cloves), 2 turnips, a bouquet garni and 2 cloves of garlic.
- CookingMoisten just to cover with water, season and let cook covered for 3 to 4 hours.
- DressingDress the leg on a platter with half its strained and reduced cooking liquid; the rest in a sauceboat.
Reboul's text
Bone the leg or have the butcher prepare it. Well tied, put it in a saucepan with 2 carrots, 2 onions, one of them studded with 3 cloves, 2 turnips, a bouquet garni, 2 cloves of garlic; moisten just to cover with water; season and let cook covered for 3 to 4 hours. When it is cooked, dress it on a platter with half its strained and reduced cooking liquid, the rest in a sauceboat.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| desoussa | bone |
| casseirolo | saucepan |
| amaneu | bouquet garni |
| muia | moisten |
| couire | cook |
| endreissa | dress |
| founs | strained cooking liquid |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 211, page 109. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.