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Larded Leg of Mutton
From Soyer's standard cookery, 1912
Serves 1
Serve with its gravy.
Presented as published in 1912. 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
Nutrition per serving
281Calories
20 gProtein
0 gCarbs
22 gFat
Full nutrition (27 nutrients)
Calories281 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Total Fat22 g
Saturated Fat9.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.7 g
Cholesterol81 mg
Sodium70 mg
Potassium281 mg
Calcium16 mg
Iron1.8 mg
Magnesium25 mg
Phosphorus186 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate22 mcg
Water73 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 157. The excerpt below is the record exactly as published.
Larded Leg of Mutton. Carefully raise and turn back the skin of a small leg of mutton, being careful not to tear it. Then lard the joint all over with fine strips of celery previously half cooked in a little stock, strips of cucumbers, a few branches of tarragon, and some strips of fat bacon. Cover the whole rather thickly with a mixture of minced anchovies and minced herbs, with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.