Materials about Kobrin district: National kitchen

Mutton leg with prunes

Way of preparation

Mutton — 800 g, onion — 50 g, carrots — 60 g, prunes — 200 g, apples — 600 g, sugar — 60 g, cinnamon, greens, spices.

To separate mutton shank on a joint, to add salt, skin and bones from ham and to sustain during 6 h. To put marinated mutton in the boiling broth or water, having added onions, carrots, the fourth part of prunes and to extinguish to readiness. At suppression it is possible to add waste of smoked gammon. To pripustit the remained prunes with sugar. At apples to remove a core, to sprinkle them with sugar with cinnamon and to bake in a zharochny case. To lay out stewed mutton on a dish, to water with broth in which it was extinguished, to garnish prunes, baked apples and greens.

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