Leg of Mutton with Garlic

Ingredients

• a leg of mutton
• three or four cloves of garlic

Method

1. 1

   Stuff cloves of garlic under the skin of the leg.

2. 2

   Roast the leg in the usual way.

3. 3

   For the sauce, boil garlic cloves in water, changing the water several times until tender.

4. 4

   Drain, add good gravy from the roasting, and serve the meat on the garlic.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 972. The excerpt below is the record exactly as published.

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, with a season- ing of pepper and salt. Lay slices of bacon over the top of the leg, and stew gently, with the lid of the pan closed, for three hours and a half or more. When done, strain the gravy, boil it rapidly, and reduce it to a glaze, with which glaze the meat, or thicken the gravy simply ^vith browned flour and serve it with the meat. French beans, boiled in the usual manner, drained, and then warmed up in some of the gravy, may be laid under and around the leg of mutton. Probable cost. Is. per pound. Sufficient for seven or eight persons. Mutton, Leg of, with Garlic- The pe«uliar pungent taste of garlic is very little Kked by the English, although we cannot but aijknowledge that it adds to the variety of dishes that may at times prove acceptable. The following treatment will considerably soften the garlic's acridness and render it less objectionable, while at the same time re- taining its characteristic flavour. Stuff under the skin of a leg of mutton near the shank three or four cloves of garlic

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