Leg or Shoulder of Mutton in Casserole II

Ingredients

• mutton shoulder (or leg)
• lardo (cured pork back fat)
• g butter
• onion
• glass water or broth
• spoonful brandy (acquavite)
• aromatic bouquet
• tomatoes

Instructions

1. Bone, lard, salt, roll, and tie the shoulder tightly.
2. Color it in 40g butter with a clove-studded half onion, then off the heat add water or broth, brandy, aromatic bouquet, and (in season) crushed tomatoes.
3. Simmer about three hours, covered and turning often, until cooked but still sliceable.
4. Discard the onion, pass and degrease the juices, and serve with the meat; degrease raw if the mutton smell is strong.