Boned Leg of Mutton

Ingredients

• a leg of mutton
• sprinkle the inside with salt
• dredge with salt, pepper and flour
• dredge with salt, pepper and flour
• some of the kidney suet

Method

1. 1

   Remove the bone; wipe inside and out with a wet cloth; sprinkle the inside with salt; stuff and sew.

2. 2

   Put on a rack in dripping pan with some of the kidney suet on the meat and in the pan.

3. 3

   Dredge with salt, pepper and flour, and bake in a hot oven.

4. 4

   Baste as soon as the flour is brown, and repeat this often.

5. 5

   Bake one hour, if liked rare; one hour and a quarter, if well done.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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. Put into a gravy dish on the table, and garnish the dish with boiled cauliflower and parsley. BONED LEG OF MUTTON. Remove the bone ; wipe inside and out with a wet cloth ; sprinkle the inside with salt ; stuff and sew. Put on a rack in dripping pan with some of the kidney suet on the meat and in the pan. Dredge with salt, pepper and flour

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