Leg of Mutton, Stuffed and Roasted

Ingredients

• Leg of Mutton
• salt
• pepper
• flour
• one cup of cracker or stale bread crumbs
• one saltspoonful each of thyme or marjoram
• a quarter of a cup of melted butter
• hot water if a moist stuffing be desired

Method

1. 1

   Remove the bone from the leg, wipe inside and out with a wet cloth, sprinkle inside with salt, stuff and sew.

2. 2

   Place on a rack in a dripping-pan with kidney suet on the meat and in the pan.

3. 3

   Dredge with salt, pepper, and flour, and bake in a hot oven.

4. 4

   Baste as soon as flour is brown, and baste often.

5. 5

   Bake one hour for rare, one hour and a quarter for well done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 139. The excerpt below is the record exactly as published.

Leg of Mutton, Stuffed and Roasted. Remove the bone ; wipe inside and out with a wet cloth ; sprinkle the inside with salt; stuff and sew. Put it on a 234 The Boston Cook Book. rack in a dripping-pan, with some of the kidney suet on the meat and in the pan. Dredge with salt^ pepper^ and flour ^ and bake in a hot oven. Baste as soon as the flour is brown, and baste often. Bake one hour, if liked rare ; one hour and a quarter, if well done. Stuffing. — One cup of cracker or stale bread crumbs. Season with one saltspoonful each of salt^ pepper^ thyme^ or marjoram^ and moisten with a quarter of a cup of melted butter. Add hot water if a moist stuffing be desired

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