Leg of Mutton (Boned and Larded)

Ingredients

• 1 leg Welsh mutton
• 1 good teaspoonful parsley, minced
• ^ lemon rind, grated
• 1 teaspoonful salt
• ^ teaspoonful pepper
• A piece of celery
• A bunch of parsley
• 3 tablespoonfuls of bread crumbs
• 1 oz, of minced bacon
• A dust of nutmeg
• 2 small eggs
• 1 carrot
• 1 turnip
• 1 onion
• Sweet herbs

Method

1. 1

   Prepare the forcemeat of the bread crumbs, minced bacon, nutmeg, parsley, lemon rind, salt, and pepper, mixed all together with 2 eggs.

2. 2

   Bone the mutton to the first joint, fill the cavity with the forcemeat; lard it neatly with small lardoons of bacon, cut about 1 inch long and 0.5 inch square.

3. 3

   Lay at the bottom of a stewpan the carrot, turnip, onion, celery, all cut up with the herbs and seasoning; lay the leg on top of these vegetables, pour enough water to come halfway over the mutton, but do not cover.

4. 4

   Simmer this slowly for 2 hours, lift out and set in the oven, and brown for about half an hour; reduce the gravy by fast boiling; dish the mutton, and strain over a little of the gravy, the remainder serve in a tureen.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 18. The excerpt below is the record exactly as published.

LEG OF MUTTON (Boned and Larded). 1 leg Welsh mutton 1 good teaspoonful parsley, minced ^ lemon rind, grated 1 teaspoonful salt ^ teaspoonful pepper A piece of celery A bunch of parsley 3 tablespoonfuls of bread crumbs Prepare the forcemeat of the bread crumbs, minced bacon, nutmeg, parsley, lemon rind salt and pepper, mixed 1 oz, of minced bacon A dust of nutmeg 2 small eggs 1 carrot 1 turnip 1 onion Sweet herbs

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