Recipe no. 214 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 110.
Ingredients
- Leg of mutton
Preparation
- Preparation and cookingHaving trimmed your leg, proceed as indicated for recipe 199 (Braised beef).
Reboul's text
Having trimmed your leg, proceed as indicated for braised beef.
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 |
|---|---|
| pimpa | trimmed |
| proucedi | proceed |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 214, page 110. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.