Neapolitan Leg of Mutton

Ingredients

• It weighed 6^ lbs.
• a quart of water
• two large onions
• a few blades of mace
• some allspice
• the juice of a lemon
• a glass of light wine
• the yolk of an egg

Method

1. 1

   Bone the leg of mutton and stuff it with a mixture of breadcrumbs, suet, herbs, nutmeg, pepper, salt, and onion.

2. 2

   Stew with water and whole onions.

3. 3

   Soak macaroni in boiling water and add to the stew an hour before serving.

4. 4

   Add lemon juice or wine and beaten egg just before serving.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 85. The excerpt below is the record exactly as published.

Neapolitan Leg of Mutton. — It is a great thing if the same dish can be made not only to taste, but to look different, for in food, I think, we all like variety. Here is the recipe for the “ Neapolitan leg of mutton ” (my own recipe). It weighed 6^ lbs. Bone the leg of mutton and stuff it with a well-mixed stuffing made of bread-crumbs, suet, sweet herbs flavoured with nutmeg, pepper, salt, and a suspicion of onion. Fill with the stuffing the cavity out of which the bone has been taken and sew it up. Stew the leg with a quart of water with two large onions put in whole with just a slit at one end, and a few blades of mace and some allspice. About an hour before dinner soak some macaroni, pouring boiling water on it, and add to the liquid in the pot in which the leg of mutton is stewing. Add the juice of a lemon or a glass of light wine, with the yolk of an egg

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