Leg of Mutton

Ingredients

• Leg of mutton
• red currant jelly
• tomato sauce
• mushroom sauce
• piquant sauce
• potatoes
• any green vegetables
• caper sauce
• carrots
• turnips

Method

1. 1

   May be roasted, baked, or boiled.

2. 2

   When roasted, serve with red currant jelly, tomato, mushroom, or piquant sauce, along with potatoes and green vegetables.

3. 3

   For boiled leg of mutton, serve with caper sauce, potatoes, carrots, and turnips, which should be cooked with the meat.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 22. The excerpt below is the record exactly as published.

Leg of mutton piece 6. Chuck rib (3 ribs) 7. Middle rib (4 rib3) 8. Fore rib (5 ribs) 9. Brisket 10. Sirloin 11. Thin Hank 12. Bump 13. Aitch bone 14. Buttock, or round 15. Mouse round 16. Veiny piece 17. Thick flank 18. Leg No. 135. SIRLOIN AND RIBS. The sirloin and ribs are generally roasted and served with Yorkshire pudding and finely grated horse-raddish. No. 136. RUMP OF BEEF. May be cooked and served like sirloin, or it may be salted and boiled and served with carrots, turnips, or parsnips, nicely mashed or plain ; and also suet dumplings. Sometimes it is stewed, and it may also be braised. 62 No. 137. AITCH BONE AND ROUND OF BEEF. May be salted and boiled, and served with same accom- paniments as for boiled rump of beef, or they may be roasted. No. 138. BRISKET, SHIN, CLOD, AND SHOULDER OF BEEF. These joints are all most suitable for stewing. No. 139. THICK & THIN FLANK OF BEEF. These are generally salted and boiled, and served with vegetables, etc., as for round and aitch bone. A sheep is usually divided into the following joints : — MUTTON. (Joints of a Sheep.) 1. Leg 2. Best end of loin 3. Chump end of loin 4. Best end of neck 5. Scrag end of neck 6. Shoulder and blade bone 7. Breast 8. Saddle (the two loins undi- vided 9. Chine (two sides of neck undivided) 63 No. 140. LEG OF MUTTON. May be roasted, baked, or boiled. When roasted it should be served with red currant jelly, tomato, mushroom, or piquant sauce, also potatoes, and any green vegetables. Sometimes it is served with cooked macaroni, prepared as for macaroni cheese, or plainly boiled with milk. Boiled leg of mutton is served with caper sauce, potatoes, carrots and turnips. The carrots and turnips should be cooked with the meat, and may afterwards be mashed with a little pepper, salt, and butter, or served plainly round the dish. No. 141. HAUNCH, LOIN, & SADDLE OF MUTTON. Should be roasted or baked, and served with the same accompaniments as for roast leg of mutton. No. 142. SHOULDER OF MUTTON. Should be roasted or baked. Serve with onion sauce, and any of the vegetables suitable for roasted leg of mutton. No. 143. BREAST OF MUTTON. May be braised or stewed, or boned and stuffed with veal forcemeat, rolled and tied with broad tape and roasted. * Serve with potatoes and any green vegetables. No. 144. CHINE & BEST END OF NECK OF MUTTON. Cook and serve like roast leg of mutton. No. 145. SCRAG END OF NECK. Should be gently stewed until tender, and may be served in the same manner as boiled leg of mutton. It is very good stewed with a little rice. 64 LAMB. (Joints of a Lamb.) A lamb is generally divided as follows : — Hind quarter : 1, leg; 2, 3, 4, loin. Fore quarter : 5, neck ; 6, shoulder; 7, breast. No. 146. SHOULDER OF LAMB. Should be roasted or baked, and served with potatoes, green peas, and spinach, though many other vegetables are very suitable. No. 147. BREAST AND NECK OF LAMB. These are sometimes cooked in one joint, termed a target, and roasted and served with vegetables as for shoulder of lamb. The breast may be braised or stewed with green peas, or other suitable vegetables. No. 148. LEG OF LAMB. May be roasted, baked, or boiled. When roasted serve in same manner as roast shoulder of lamb. When boiled serve with Bechamel, or, maitre-d 'hotel sauce. Carrots, turnips, and potatoes are suitable vegetables to serve with it. No. 149. FORE QUARTER AND HIND QUARTER. Are either roasted or baked, and served with same accompaniments as for roast shoulder of lamb. Divide the “A ‘Richmond’ I want!” and 65 shoulder from the ribs of the fore quarter, and place between them a little lemon juice, butter, pepper, and salt, just before serving. No. 150. SADDLE AND LOIN OF LAMB. Cook as directed in foregoing recipe. VEAL. (Joints of a Calf. A calf is divided as follows — 1. Loin, best end 2. ,, chump end 3. Fillet 4. Hind knuckle 5. Fore ,, 6. Neck, best end 7. ,, scrag end 9. Breast, best end 10. Blade bone 11. Head No. 151. FILLET OF VEAL. May be either roasted, baked, or boiled. Remove the bone, and fill the space with veal forcemeat, skewer the fillet into a round shape, and cook according to directions for boiling, baking, or roasting meat. Serve with nice thick gravy, made with melted butter instead of water ; lemons quartered, lengthwise, potatoes, and any green vegetables. Send boiled ham or bacon to table with it. 66 No. 152. LOIN OF VEAL. Is generally roasted, though it may also be either boiled or braised. It is very good stuffed with veal forcemeat, roasted, and served with the accompaniments as directed for roast fillet of veal. No. 153. BREAST OF VEAL. Before roasting breast of veal, fasten the caul over the joint, and about half an hour before the joint is done remove the caul and allow the meat to brown nicely. Serve as directed for fillet of veal. No. 154. NECK OF VEAL. Cook and serve like fillet of veal. No. 155. CALFS HEAD. Clean the calf’s head thoroughly in salt and water, then bone it, and cut the meat neatly into eight pieces. Let it simmer gently for about 4| hours until quite tender, in white stock, if possible. The tongue should also be boiled, skinned, and cut into slices and placed nicely round the dish as a garnish. Serve with brain sauce. Boiled bacon or pickled pork should be sent to table with it. No. 156. CALF’S FEET. They should be scalded and scraped until all the hairs are removed, and blanched before cooking. Then simmer them gently in stock until they are tender, for about three or four hours. Serve with tomato or any nicely flavoured sauce. They are sometimes fried in batter, and are also very good curried. 67 No. 157. KNUCKLE OF VEAL. Is generally boiled gently in stock until quite tender, and served with either parsley, or maitre-d’hotel sauce. Boiled ham, or bacon should also be sent to table with it. PORK. (Joints of a Pig'.) The young pig is divided into : — 1. Spare rib | 4. Fore loin 2. Hand j 5. Hind loin 3. Belly | 6. Leg N.B. — All pork should be thoroughly cooked, as the pig is subject to many diseases, which are frequently transmitted to man through eating pork under done. No. 158. CHINE OF PORK. Is generally roasted, or baked, and served with apple, gooseberry, Robert, or tomato sauce

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