Boned and Roasted Leg of Mutton

Ingredients

• leg of mutton
• three tablespoons of butter
• slice of onion
• slice of carrot
• slice of turnip
• four cups boiling water
• two tablespoons of flour
• half a glass of currant jelly

Method

1. 1

   Bone the leg, stuff and sew into shape.

2. 2

   Brown in butter with onion, carrot, and turnip.

3. 3

   Add boiling water, cover, and cook for 2.5 hours.

4. 4

   Make a brown sauce with the pan drippings and serve.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 50. The excerpt below is the record exactly as published.

Boned and Roasted Leg of Mutton. Your butcher will bone the leg for you if you order it so, or you can easily remove the bone with small boning-knife. Wipe, remove skin and fat, stuff and sew into shape. Place in deep pan and brown on all sides in three tablespoons of butter in which you have a little onion, slice of carrot and turnip. Add four cups boiling water, cover closely and cook for two and. a half hours, uncover and brown. iRemove from pan to hot platter, and make a brown sauce in the pan in which the mutton was cooked by first pouring off all the fat in the pan and add two tablespoons of butter and two tablespoons of flour (rounding, or four of each level). Brown the butter, add the flour and stir until well browned, then add the liquor you poured out of the pan, first straining it, and removing the mutton fat, and cook and serve in a gravy-boat. If desired, you can turn half a glass of currant jelly

Cook this with the app: pantry check, scaling, and the assistant.