Boned Mutton

Ingredients

• leg of mutton
• about one pound minced fat bacon
• some parsley
• pepper
• salt
• small quantity of onions chopped fine
• two or three slices of veal
• some sliced carrots
• some sliced onions
• a gill of mushroom catsup

Method

1. 1

   Remove fat and bone from the leg, mince the meat with bacon and seasonings, stuff back into the skin, sew up, and stew with veal, carrots, onions, and parsley for 3-4 hours.

2. 2

   Serve on a bed of rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 360. The excerpt below is the record exactly as published.

Boned Mutton, — Cut off all fat from leg of mutton, take the 'bone out carefully, and preserve the skin whole : take out meat and xnince it fine, and mix with it about one pound minced fat bacon and some parsley ; seaeoo the whole well with pepper .and salt, and « small quantity of onions chopped fine ; then put meat into skin and Bew it up neatly on under eiae ; tie it up in a cloth and put it into stewpan with two or three elices of veal, eomealiced carrots and onions, a bunch of parsley, and a few slices of fat bacon ; let it stew for three or four hours, aiid drain the liquor through a fine sieve; when reduced to a glaze, cover the mutton with it and serve upon a Bed of rice. Cvrried Mutton. — Put breast of Mutton in stewpan with two quarts water, season and simmer slowly an hour and a half. Cut an onion in slices and hrown nicely in butter, add teaspoon Curry powder and little salt. Take meat out of broth, stir curry through, put meat back and stew an hour longer. Dish and pour gravy over. Roast ^f>Hlon. — The leg, saddle, loin and shoulder are the best pieces for roasting. Have the butcher trim nicely, prepare as for Boiled Mutton, and to roast, plainly follow directions given in Roast- ed Meats. Some cover the joint with buttered paper, which ia taken offabout twenty minutes before roast is done to baste, dredge and brown the meat. Serve with its own gravy and red currant jelly and mashed potatoes, or with onion sauce or stewed onions. If there ia a large flap to loin put in some of the dressing and skewer securely, then bake and serve as above. Some roast a Saddle of Multo-n as Venison in a coarse paste, taking off to baste and brown a few minutes before ,, done. Or roast plainly aa above. Garnish with litttle piles of potato balls and tufts of lettuce or any swutairuiBni. green leaves. Some cooks roast the neck, cutting the bones off short and trimming nicely. For Soatt Leg of Mutton^ take the flank off, but leave all the fat, cut out the bone, stuff with a rich force meat, lard the top and sides with bacon and put it in a pan with a little water, some chopped onion and cel- ery cut small, a gill of mushroom catsup

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