Marinade for Leg of Mutton
From Cassell's dictionary of cookery, 1892
Serves 6
Time to roast: three hours.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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, 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
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Cook this with the app: pantry check, scaling, and the assistant.