Leg of Mutton, Boned and Stuffed

Ingredients

• a leg of mutton
• four ounces of suet
• two of ham
• six ounces of bread-crumbs
• a tea-spoonful of minced thyme
• the same of marjoram
• the same of basil
• the same of parsley
• a couple of shallots
• a little nutmeg
• pepper
• salt
• a couple of eggs

Method

1. 1

   Remove the bone from the leg of mutton and fill with forcemeat made from suet, ham, breadcrumbs, herbs, and eggs.

2. 2

   Sew up the opening and roast for 20 minutes per pound.

3. 3

   Baste with butter and serve with a sauce made from gravy, sherry, anchovy, and lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 969. The excerpt below is the record exactly as published.

pepper sjDrinkled over them. 'When done on one side, turn for an equal time on the other. Remove to a hot dish, add pepper, cayenne, salt, and a little sauce (Harvey's or any other), and pour the gravy from the pan over them. Serve hot on toast or without. Time, seven or eight minutes. Probable cost, 3d. each. Sufficient, allow one to each person. Mutton Kidneys, Stewed (a la Fran- (,'aise) . — Remove the skins from half a dozen fine mutton kidneys, and cut them lengthwise into slices a quarter of an inch in thickness. Season each piece rather highly with salt and cayenne, and dip it into some finely-powdered sweet herbs, namely, parsley and thj-me, two- thirds of the former and one of the latter ; three or four finely-minced shallots may be added, if hked. Melt a good-sized piece of butter in the frying-pan, and put in the kidneys. Let them brown on both sides. When nearly cooked, dredge a little flour quickly over them, add a quarter of a pint of boiling stock or water, a table-spoonful of mushroom ketchup, and the strained juice of half a lemon. When the gravy is just upon the point of boHing, lift out the kidneys, put them on a hot dish, add two table- spoonfuls of either port or claret to the sauce, let it boil for one minute, then pour it over the meat. Garnish with fried sippets. Time, six minutes to fry the kidneys. Probable cost of kidneys, 3d. each. Sufficient for four or five persons. Mutton Kidneys Stewed with Wine. — Slice two veal or four sheep's kidneys, and fry them in a little butter until nicely browned on both sides. Drain them from the butter, put them into a clean saucepan, and pour over them a quarter of a pint of cham- pagne, sherry, or any light wine. Add a little salt and cayenne, a table-spoonful of ketchup, and a table-spoonful of good stock, and simmer MUT ( Uo ) MUT very g-cntly until tonder. Serve as hot .is pos- sible. The relative proportions of wine and gravy may he reversed in this recipe, if pre- fen-ed. The kidneys are very good indeed if stewed in gravy tiavom-ed -with wine. Time, about a quarter of an hour. Probable cost, exclusive of the wine. Is. Sufficient for two or three persons. Mutton, Leg of, Boiled.— For boiling, this joint should not hang so long as for roast- ing. Two or three days will be enough if the colour is considered of importance. This and careful skimming will prevent the necessity for a floured cloth, which some inexperienced cooks resort to. Gut off the shank-bone, trim the knuckle, and wash the mutton. Put it into a large oval stewpan with plenty of boUing water salted slightly. When restored to its boihng state, skim the surface clean, and draw the stewpan to the side of the fire to allow the contents to simmer until done. Allow for a leg of mutton of nine or ten pounds' weight, two and a half hours from the time it boils. Boil very young turnips for a garnish ; these will take twenty minutes, but allow an hour for older ones, wliich are to be mashed. Place the turnips, which should be of equal size, round the dish, and send the mashed ones to table separately. Melted butter, with capers added, should accompany the dish. The liquor from the boiling may be converted into good soup at a trifling expense. Time, a quarter of an hour to each pound. Probable cost, Is. per pound. Sufficient for nine or ten persons. Mutton, Leg of, Boned and Stuflfed. — Having removed the bone from a leg of mut- ton (a small one of five or six pounds), fill the space from which it was taken with a force- meat composed of the following ingredients worked together into a firm smooth paste : — Shred finely four ounces of suet and two of ham ; mis these with sis ounces of bread-crumbs, and flavour with a tea-spoonful of minced thyme, mai'joram, and basil, the same of parsley, and a couple of shallots ; add a little nutmeg, pepper, and salt. Moisten with a couple of eggs

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