Boned and Stuffed Leg of Mutton
From Harper's cook book encyclopædia, 1902
Serves 8
For a savory dish, pound red herrings to a paste and stuff under the skin.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 253. The excerpt below is the record exactly as published.
salt and a teaspoonful of baking-powder. Wet with enough milk to make a soft dough, and roll this out quickly and lightly. Cut this dough into strips one inch wide and two inches long, and drop into the boiling stew. Cover the saucepan closely and cook for ten minutes after the dough- dumplings are added. Remove from the fire, turn into a deep platter; serve at once. Mutton, Leg of, Boiled. — For boil- ing, this joint should not hang so long as for roasting. Two or three days will be enough if the color is consid- ered of importance. This and careful skimming will prevent the necessity for a floured cloth, which some inex- perienced cooks resort to. Cut off the shank-bone, and if necessary wipe the joint with a damp cloth. Put it into a large, oval stewpan with as much boiling water as will cover it. When restored to its boiling state, skim the surface clean, and draw the stewpan to the side of the fire to allow the con- tents to simmer until done. Allow for a leg of mutton of 9 or 10 lbs. two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty min- utes, but allow an hour for older ones, which are to be mashed. Place the tur- nips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted but- ter, with capers added, should accom- pany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, about twenty minutes to each pound. Mutton, Leg of, Boned and Stuffed. — Having removed the bone from a small leg of mutton, fill the Mutton in Jelly MUTTON Mutton, Braised space from which it was taken with a force-meat composed of the fol- lowing ingredients worked together into a firm, smooth paste : Shred finely 4 ozs. of suet and 2 ozs. of ham ; mix these with 6 ozs. of bread- crumbs, and flavor with a teaspoon- ful of minced thyme, marjoram, and basil, the same of parsley, and a couple of shallots; add a little nut- meg, pepper, and salt. Moisten with a couple of eggs, well beaten
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