Leg of Mutton Boned

Ingredients

• a pound of veal
• the same of pickled pork
• a cupful of bread-crumbs
• two teaspoonsful of sage
• two of summer savory
• one of sweet basil
• the yolks of three eggs
• a gill of mushroom or tomato catsup
• a teacup of boiling water

Method

1. 1

   Make an incision close to the bone of the leg of mutton and draw out the bone.

2. 2

   Prepare a force-meat by chopping veal and pickled pork, mixing with bread-crumbs, seasonings, and eggs.

3. 3

   Fill the leg with the mixture, season, dust with flour, and roast in a dripping-pan with boiling water for two and a half hours, basting often.

4. 4

   Thicken the gravy with browned flour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 21. The excerpt below is the record exactly as published.

leg of Mutton Boned. With a sharp knife make an incision dose to the bone, at the knuckle ; keep the knife as near the bone as possible until you have loosened all around the knuckle; then divide the joint and draw the bone out ; next cut around the blade-bone at the other end of the leg, loosen it with both knife and fingers, and proceed slowly all along the leg-bone until you can draw it out; then make a force-meat as follows : Chop very fine a pound of HEATB. 4n Jam md jnioy veal, the same of piokled pork, grate a eupfiil of bread-crumbs mix all together, season with pepper and salt, two teaspoonsfol of sage rubbed fine, two of summer savory ditto, and one of sweet basil ; mix all well together ; beat the yolks of three eggs, and add them, with a gill of mushroom or tomato catsup ; fill the leg where you extracted the bone, pack it in as tightly as possible, season the leg with pepper and salt, dust it with flour, put it in a dripping-pan, with a teacup of boiling water

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