Recipe or source entry
Leg of Mutton a la Napolitaine
Braize a leg of mutton as in the foregoing number; and, instead of garnishing it with vegetables, use— either raviolis No. 167, or well-dressed macaroni for that purpose; pour over the leg of mutton and round the base of the macaroni some Neapolitan sauce, No. 59, and serve scraped horseradish, separately.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter07/mutton-napolitaine.html- Legacy revision
8531e8373e9b- Source checksum
15e1ce907fe4f299cc2db5468cbc075b4b2978f0e0a7feffbefa1c7004dd26b8- Legacy text checksum
c33ecbbc1bdd0da653b164f9b97327d4c55c4f3b57e0b346504788d6584b9e33
Cite this page
Leg of Mutton a la Napolitaine. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter07/mutton-napolitaine.html