Boned Leg of Mutton
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Boned Leg of Mutton. After removing the bone from the mutton make some parsley forcemeat with bread-crumbs, a little lean bacon, two shalots, and fill up the hole where the bone was taken from, cut away any extra fat
Cook this with the app: pantry check, scaling, and the assistant.