Recipe no. 212 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 109.
Ingredients
- Leg of mutton
- Garlic
- Bacon
- Onions
- Carrots
- Turnips
- White wine
- Water
- Salt
- Pepper
- Aubergines
- Peppers
- Tomatoes
- Oil
Preparation
- Preparing the leg and baconBone the leg, insert a few cloves of garlic in several places inside it and tie it up. Chop about 100 g of bacon and put it in a saucepan.
- Rendering the bacon and searing the legRender the bacon and remove the crackling with a skimmer. Put the leg in to brown, turning it so it takes on colour on both sides.
- Vegetables and moisteningTake 4 onions, 5 or 6 carrots, as many turnips, slice them and brown the leg for a moment. Moisten with half a bottle of white wine and half a litre of water, season with salt and pepper, add 2 or 3 cloves of garlic and a bouquet garni.
- CookingLet cook over low heat, covered.
- Garnish vegetablesSeparately, slice 2 or 3 aubergines after peeling them, a dozen peppers and 5 or 6 tomatoes. Put 2 or 3 spoonfuls of oil in a frying pan; when smoking, add the peppers and aubergines, toss a few times and add the tomatoes.
- Finishing and dressingWhen everything is well browned, add it to the leg, turning it a few times during its cooking. When done, dress it with its garnish around it.
Reboul's text
Bone the leg, insert a few cloves of garlic in several places inside it and tie it up. Chop about 100 g of bacon, put it in a saucepan, render it and remove the crackling with a skimmer, put the leg in to brown, turning it so it takes on colour on both sides. Take 4 onions, 5 or 6 carrots, as many turnips, slice them and brown the leg for a moment; then moisten with half a bottle of white wine and half a litre of water, season with salt and pepper, add 2 or 3 cloves of garlic, a bouquet garni and let cook over low heat, covered. Separately, slice 2 or 3 aubergines after peeling them, a dozen peppers and 5 or 6 tomatoes. Put 2 or 3 spoonfuls of oil in a frying pan; when it is smoking, add the peppers and aubergines, toss a few times and add the tomatoes; when everything is well browned, add it to the leg, turning it a few times during its cooking; when it is done, dress it with its garnish around it.
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 |
| enfeissela | tie |
| lard | bacon |
| casseirolo | saucepan |
| foundre | render |
| escumadouiro | skimmer |
| reveni | brown |
| aprima | slice |
| muia | moisten |
| vin | white wine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 212, page 109. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.