{"id":5644,"slug":"leg-of-mutton-mexicaine","title":"Leg of mutton, Mexicaine.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a leg of mutton","a sliced onion","carrot","four leaves of celery","one Chili pepper","salt and pepper","a little garlic","a small piece of butter","one spoonful of meat extract","a cup of bouillon or stock","stuffed pimento à la Créole"],"ingredients_norm":["leg of mutton","onion","carrot","leaves of celery","chili pepper","salt and pepper","little garlic","butter","meat extract","bouillon or stock","stuffed pimento la creole"],"steps":["Put a leg of mutton in a roasting pan with a sliced onion and carrot, four leaves of celery, and one Chili pepper.","Season the leg with salt and pepper, and rub with a little garlic; place a small piece of butter on top, and set in oven to roast.","When done remove the leg to a platter, drain the grease from the pan, add one spoonful of meat extract, a cup of bouillon or stock, and a little salt, and boil for a few minutes.","Pour a little of the gravy over the mutton and serve the rest in a bowl.","Garnish the leg with one stuffed pimento à la Créole for each person."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w89:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7d5676c5bb34cb696fa9da0b8d991b704ab84f4a3d7817c41ee582e0b1d3563f","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/leg-of-mutton-mexicaine"}