Boned Leg of Mutton Roasted

Ingredients

• a small leg of mutton
• a cup of hot water
• season with salt
• season with pepper
• a cup of water
• a spoonful of dissolved flour

Method

1. 1

   Take the bone out of a small leg of mutton, fill the hole with stuffing, sew it up, and place it in a roasting pan with hot water.

2. 2

   Roast, basting occasionally.

3. 3

   Season with salt and pepper when partly cooked.

4. 4

   Remove when done, skim grease, add water, and thicken with flour for gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 84. The excerpt below is the record exactly as published.

BONED LEG OP MUTTON ROASTED. Take the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat. Fill the hole whence the bone was taken with a stuffing made the same as for fowls, adding to it part of an onion finely minced. Sew the leg up underneath to prevent the dress- ing or stuffing from falling out. Bind and tie it up compactly; put it in a roasting pan, turn in a cup of hot water and place it in a moderately hot oven, basting it occasionally. When partly cooked season with salt and pepper. When thoroughly cooked, remove and place the leg on a warm platter; skim the grease from the top of the drippings, add a cup of water and thicken with a spoonful of dissolved flour. Send the gravy to the table in a gravy dish, also a dish of currant jelly. BOILED LEG OP MUTTON. To PREPARE a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming well. Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes. Serve it up with a sauce boat of melted butter, into which a teacupful of capers or nastur- tiums have been stirred. If. the broth is to be used for soup, put in a little salt while boiling; if not, salt it well when partly done, and boil the meat in a cloth. BRAISED LEG OP MUTTON. This recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom of a thick iron kettle or stewpan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs; then over these place the leg of mutton. Cover the whole with a few more slices of bacon, then pour over half of a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its own liquor, and seasoning it with salt and pepper 132 MEATS. as soon as it begins to be tender. When cooked strain the gravy, thicken with a spoonful of flour (it should be quite brown), pour some of it over the meat and send the remainder to the table in a tureen, to be served with the mutton when carved. Garnish the dish around the leg with pota- toes cut in the shape of olives and fried a light brown in butter. LEG 'OF MUTTON A LA VENISON. Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub into it thoroughly the following; One tablespoonful of salt, one each of celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good vinegar, cover tightly, and set in a cool place four or flve days, turning it and basting often with the liquid each day. To cook, put in a kettle a quart of boiling water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it. When done, thicken the liquid with flour and strain through a flne sieve, to serve with the meat; also a relish of currant jelly, the same as for venison. This is a flne dish when the directions are faithfully followed. STEAMED LEG OF MUTTON. Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set in a hot oven un- til nicely browned; the water that remains in the bottom of the steamer may be used for soup. Serve with currant jelly. HASHED MUTTON. Cut into small pieces the lean of some cold mutton that has been un- derdone, and season it with pepper and salt. Take the bones and other trimmings, put them into a saucepan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stew- pan, and put the mutton into it. Have ready boiled some carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy. Set the pan on the fire and let it simmer till the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of a dish with slices of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy. MEATS. 133 Tomatoes' will be found an improvement. If green peas or Lima beans are in season, you may boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately. BKOILED MUTTON CHOPS. Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broiling frequently turn them, and in about eight minutes they will be done. Season with pepper

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