Leg of Mutton Boned and Forced

Ingredients

• a joint of South Down or of any other delicate-sized mutton
• six ounces of delicate striped bacon
• three quarters of an ounce of parsley
• half as much of thyme
• half as much of winter savoury
• a half teaspoonful of pepper
• the same of mace
• the same of salt
• the same of nutmeg
• the grated rind of a small lemon
• four eschalots finely shred

Method

1. 1

   Select a joint of mutton, bone it carefully, and fill the cavities with forcemeat mixed with bacon, herbs, and spices.

2. 2

   Sew the skin together, tie the knuckle, and roast on a spit, basting constantly for about three hours.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 225. The excerpt below is the record exactly as published.

LEG OF MUTTON BONED AND FORCED. Select for this dish a joint of South Down or of any other delicate- sized mutton, which has been kept sufficiently long to render it very tender. Lay it on a clean cloth spread upon a table, and turn the underside upwards With a sharp-edged boning-knife cut through CHAP. XII.] MUTTON. 237 the middle of the skin, from the knuckle to the first joint, and raise it from the flesh on the side along which the bone runs, until the knife is just above it, then cut through the flesh down to the bone ; work the knife round it in every part till you reach the socket ; next remove the flat bone from the large end of the joint, and pass the knife freely round the remaining one, as it is not needful to take it out clear of the meat ; when you again reach the middle joint, loosen the skin round it with great care, and the two bones can then be drawn out without being divided. This being done, fill the cavities with the forcemeat, ISTo. 1. (Chapter VIII, ), adding to it a somewhat high seasoning of eschalot, garlic, or onion ; or cut out with the bone, nearly a pound of the inside of the mutton, chop it fine with six ounces of delicate striped bacon, and mix with it thoroughly three quarters of an ounce of parsley, and half as much of thyme and winter savoury, all minced extremely small ; a half teaspoonful of pepper (or a third as much of cayenne) ; the same of mace, salt, and nutmeg, and either the grated rind of a small lemon, or four eschalots finely shred

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