Leg or Shoulder of Mutton in Casserole I

Ingredients

• 1 kg mutton shoulder (or leg)
• lardo (cured pork back fat)
• 40 g butter
• lardo or prosciutto rinds
• 1 bouquet garni
• 1 onion
• the broken bones
• raw meat trimmings
• 3/4 glass broth
• 2 1/2 spoonfuls brandy (acquavite)
• garnish

Instructions

1. Bone, lard, and season the mutton; roll, tie, and brown it in 40g butter.
2. Add rinds, bouquet garni, whole onion, the bones, meat trimmings, broth, and brandy, with cold water to just below the meat's surface.
3. Cover and simmer gently four or more hours until cooked.
4. Pass and degrease the juices, serve only the meat, and garnish with carrots, turnips, or beans finished in the sauce.