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Boiled Leg of Mutton
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 63. The excerpt below is the record exactly as published.
A LEG OF MUTTON TO ROAST. Require your butcher to take off the shank and the skin ; wrap the flank nicely around, and secure the skewers; cut a gash in the joint and turn up the bone close to the fillet; secure it with skewers; dredge well with flour and salt ; put your meat to roast over a good fire and baste often . Serve with currant jelly. A SHOULDER OF MUTTON TO ROAST. Remove the bone, and fill the space with a force-meat made of bread crumbs, salt pork, chopped fine, pepper, sak, sweet marjoram and thyme; baste and dredge well. Serve with lenion or pickle. lltt TWENTIETH CENTURY HOME COOK BOOK. BOILED LEG OF MUTTON. Put in boiling water with a little salt ; boil two hours or more ; make a sauce of melted butter, a piece of butter the size of a walnut ; stir this into a tablespoonful of flour well, then stir mto a pint of boiling water, with a tablespoonful of capers
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