rack in a dripping-pan, with some of the kidney suet on
the meat and in the pan. Dredge with salt^ pepper^ and
flour ^ and bake in a hot oven. Baste as soon as the flour
is brown, and baste often. Bake one hour, if liked rare ;
one hour and a quarter, if well done.
Stuffing. — One cup of cracker or stale bread crumbs.
Season with one saltspoonful each of salt^ pepper^ thyme^ or
marjoram^ and moisten with a quarter of a cup of melted
butter. Add hot water if a moist stuffing be desired✪ Leg of Mutton, Stuffed and Roasted.
Boiled Leg of Mutton or Lamb. — Wipe, remove the fat,
and put into well-salted boiling water. Skim, and simmer
twelve minutes for each pound of meat. One quarter of a
cup of rice✪ Boiled Leg of Mutton or Lamb is sometimes boiled with the mutton, or the
meat may be tied in a cloth to keep it from becoming
discolored. Serve with a thick caper sauce poured over the
mutton. Garnish with parsley. Serve with currant jelly.
Carve slices from the thickest part of the leg down to
the bone ; then slip the knife under and remove the shces
from the bone. The thickest part of the leg should be
toward the back of the platter.
What to do with a Fore .Quarter of Mutton.
Mutton Duck. — Select a fore quarter of mutton with
the whole length of the leg bone left on. Ask the butcher
to cut off what is called a raised shoulder, that is, raised
from the backbone and ribs, cutting it far up on the
shoulder to take in the whole of the shoulder blade, bone,
and gristle. You may cut it yourself by removing the
neck, the back bones, the ribs, and breast bones, leaving
the shoulder blade in the upper part. Then scrape the
flesh from the shoulder blade, and separate the blade at
the joint. Lay it aside for further use. Remove the meat
from the leg bone, turning the meat over, as you would *
turn a glove over your hand. Be careful not to cut
through the thin skin at the end of the leg. When within
three inches of the lower joint, saw the bone off, and saw
or trim the bone below the joint into the shape of a duck's
bill. Bend the joint without breaking the skin. Wipe the
The Boston Cook Book.
235
meat and rub inside with salt. Make a moist stuffing and
put it in between the layers of meat. With a coarse needle
threaded with twine gather the edges of the meat, draw
them together, fill the cavity with stuffing, and shape the
meat into a long oval form like the body of a duck. Bend
the leg at the lower joint to represent the duck's head and
neck, and keep it in place with skewers. Eun one skewer
Fig. 26. Mutton Duck.
through the side at the top of the body, and put one into the
body on each side of the neck. Wind a string around the
bill, and fasten it to the skewers. Scrape the shoulder blade
clean, trim the bony end into a sharp point, and notch the
gristle at the opposite end. Insert this in the body to
represent the tail, and fasten with twine. Put the bones
and scraps of meat in water in a steamer or kettle. Place
the duck on a plate, and steam it over the bones one hour
to make it tender. Dredge with salt, pepper^ and flour.,
and bake one hour, or till brown ; use the water in the
kettle for basting if needed, or for a gravy. Tie paper
over the head and tail to prevent burning. This ma}' be
made of lamb, and if tender will require no steaming.✪ Mock Duck
Page 140 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
rack in a dripping-pan, with some of the kidney suet on the meat and in the pan. Dredge with salt, pepper, and flour, and and bake in a hot oven. Baste as soon as the flour is brown, and baste often. Bake one hour, if liked rare ; one hour and a quarter, if well done.
Stuffing. — One cup of cracker or stale bread crumbs. Season with one saltspoonful each of salt, pepper, thyme, or marjoram, and moisten with a quarter of a cup of melted butter. Add hot water if a moist stuffing be desired.
Boiled Leg of Mutton or Lamb. — Wipe, remove the fat, and put into well-salted boiling water. Skim, and simmer twelve minutes for each pound of meat. One quarter of a cup of rice is sometimes boiled with the mutton, or the meat may be tied in a cloth to keep it from becoming discolored. Serve with a thick caper sauce poured over the mutton. Garnish with parsley. Serve with currant jelly.
Carve slices from the thickest part of the leg down to the bone ; then slip the knife under and remove the shces from the bone. The thickest part of the leg should be toward the back of the platter.
What to do with a Fore .Quarter of Mutton.
Mutton Duck. — Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the backbone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone, and gristle. You may cut it yourself by removing the neck, the back bones, the ribs, and breast bones, leaving the shoulder blade in the upper part. Then scrape the flesh from the shoulder blade, and separate the blade at the joint. Lay it aside for further use. Remove the meat from the leg bone, turning the meat over, as you would * turn a glove over your hand. Be careful not to cut through the thin skin at the end of the leg. When within three inches of the lower joint, saw the bone off, and saw or trim the bone below the joint into the shape of a duck's bill. Bend the joint without breaking the skin. Wipe the
The Boston Cook Bookthe meat and rub inside with salt. Make a moist stuffing and put it in between the layers of meat. With a coarse needle threaded with twine gather the edges of the meat, draw them together, fill the cavity with stuffing, and shape the meat into a long oval form like the body of a duck. Bend the leg at the lower joint to represent the duck's head and neck, and keep it in place with skewers. Run one skewer
Fig. 26. Mutton Duck.
through the side at the top of the body, and put one into the body on each side of the neck. Wind a string around the bill, and fasten it to the skewers. Scrape the shoulder blade clean, trim the bony end into a sharp point, and notch the gristle at the opposite end. Insert this in the body to represent the tail, and fasten with twine. Put the bones and scraps of meat in water in a steamer or kettle. Place the duck on a plate, and steam it over the bones one hour to make it tender. Dredge with salt, pepper, and flour, and and bake one hour, or till brown ; use the water in the kettle for basting if needed, or for a gravy. Tie paper over the head and tail to prevent burning. This may be made of lamb, and if tender will require no steaming.
Records on this page
Leg of Mutton, Stuffed and RoastedBoiled Leg of Mutton or LambMock Duck