Boned Leg of Mutton

Ingredients

• leg of mutton
• stuffing of breadcrumbs
• chopped hard-boiled eggs
• chopped salt-pickled pork
• chopped onions
• a sprinkling of powdered sage leaves
• a few pickled olives or capers
• Salt and pepper must be at your discretion.

Method

1. 1

   Cut the bone out of the leg using a sharp knife.

2. 2

   Make a stuffing with breadcrumbs, chopped hard-boiled eggs, salt-pickled pork, chopped onions, sage leaves, and olives or capers.

3. 3

   Force the dressing into the leg, tie it firmly, and roast in a moderate oven for several hours, basting the meat.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 62. The excerpt below is the record exactly as published.

BONED LEG OF MUTTON You can yourself cut the bone out of the leg, using a sharp, thin-pointed knife and scraping the flesh from the bone; or have it done at the market before the leg is sent to you. To fill in where the bone was removed, make a stuffing of breadcrumbs and chopped hard-boiled eggs, A French Kitchen Knife chopped salt-pickled pork, chopped onions if your taste allows, a sprinkling of powdered sage leaves, and a few pickled olives or capers. Salt and pepper must be at your discretion.

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