Leg of Mutton with Forcemeat

Ingredients

• a leg of mutton
• about a pound of bacon
• about a pound of the mutton
• seasoning of garlic
• seasoning of onions
• seasoning of pickles
• pepper
• salt
• an onion
• a carrot
• a small bunch of parsley

Method

1. 1

   Bone the leg of mutton carefully and mince the mutton with bacon.

2. 2

   Season with garlic, onions, and pickles or simply with pepper, salt, and parsley.

3. 3

   Fill the leg with the mince, secure the skin, and make gravy from the bone and trimmings.

4. 4

   Stew the leg with bacon slices for three and a half hours, strain the gravy, and serve with French beans warmed in gravy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 971. The excerpt below is the record exactly as published.

carrots, onions, sweet herbs, parsley, and a bay-leaf, also a bit of garlic, if liked, and pepper and salt. Moisten with half a pint or more of good meat gravy or broth, and allow a leg of six or seven pounds to stew neai'ly four hours. If stewed very gently the hquor will not have lost much in quantity. When the meat is done enough, strain, reduce the gravy by quick boiling, and serve in a tureen. Glaze the mutton, and send it to table garnished with onions, which should also be glazed, and white haricot beans boiled in good veal broth under the joint. A dozen peppercorns and four cloves, with a stick of celery, may be added to the braising-pan if a higher flavour is Uked. Probable cost, Is. per pound. Sufficient for six or seven persons. Mutton, Leg of, Oysters with {f:ee Oysters with Leg of Mutton). Mutton, Leg of. To Marinade.— Get the skin taken off the leg, and with three or four large juicy onions, which should be halved, rub until the mutton is well impregnated with their juice. Afterwards lay it into a marinade of the following ingredients : — Infuse, in equal quantities of vinegar and water (a quart in all), four cloves of garhc, a dozen or more of bruised peppercorns, and four cloves, a bunch of herbs, and one of parsley, with a dessert-sj)oonfiil of salt. The dish should be fi'om five to six inches in depth, that the marinade may surround the meat well. Keep it in this twenty-four hoiu«, then again rub it with four more fresh onions, and return it, this time on the other side, to MUT ( 446 ) MUT the marinade for the same space of time. Hang to drain all the next day, then wipe dry, and roast the leg in a buttered paper, and serve with currant jelly. Time, three hours to roast. Mutton, Leg of. To Roast.— Get a leg of about eight pounds, and which has hung at least a week, weather allowing. During hot summer weather this joint gets quickly tainted. liub it lightly with salt, and put it at once before a brisk sharp" fire. Put it at the distance, so says Kitchener, of ten or twelve inches from the fire at first, that it may gradually get warm to the centre. Baste continually with a little good dripping until that from the joint begins to flow. When within twenty minutes of being done, dredge it with ilour, and baste with butter or dripping ; and when the froth rises serve on a hot dish. Make a gravy, throw off the fat, when any gravy, if the dripping-pan has been floured, will adhere to it. Add a little extract of meat to this, and a little boihng water, pepper, and salt. Pour the gravy round the meat, not osrer it. Time, a quarter of an hour to the pound. Probable cost. Is. per pound. Sufficient for eight or nine pereons. Mutton, Leg of, with Forcemeat,— This savoury dish is very common in Australia. A leg of mutton is carefully boned so as not to injure the skin, the fat is pared off, and about a pound of the mutton, with an equal quantity of bacon, minced together. A seasoning of garlic, onions, and pickles is then given to it, and the mince is ready; or, it is sometimes prepared simply seasoned with pepper, salt, and a little chopped parsley, if to be eaten by ladies or children. The hoUow made by cutting out the bone, &c., is filled with the mince, and the skin secured over the opening to the underside. Meanwhile, a gravy is made by boiling the bone and trimmings with as much veal broth or water as wiU be necessary to stew the leg ; vegetables are added, an onion and a caiTot sliced, a small bunch of parsley

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