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Leg of Mutton a la Meg Dod
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Serve on a hot dish rubbed with garlic.
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 22. The excerpt below is the record exactly as published.
Leg* of Mutton a la Meg Dod. Hang the joint as long as possible without spoiling. Half roast it, then score it on both sides, as if for grilling, but not deep enough to touch the bone. Melt in a pan 4 anchovies, chopped fine, add pepper and salt. Place a clean dish under the joint and cook before a good fire till done, basting continually with the following sauce: — Sauce. The melted Anchovies. A p t . of Port Wine. Apt. of good Gravy. 1 tablespoon ful of Mushroom Ketchup, i tablespoon ful of Walnut Ketchup
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