Roast Leg of Mutton
From The Common sense recipe book, 1898
Presented as published in 1898. 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
Nutrition per serving
5534Calories
390 gProtein
0 gCarbs
429 gFat
Full nutrition (27 nutrients)
Calories5534 kcal
Protein390 g
Carbohydrates0 g
Fiber0 g
Total Fat429 g
Saturated Fat187 g
Monounsaturated Fat176 g
Polyunsaturated Fat34 g
Cholesterol1588 mg
Sodium1383 mg
Potassium5534 mg
Calcium318 mg
Iron36 mg
Magnesium499 mg
Phosphorus3674 mg
Zinc80 mg
Copper2.4 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B62.9 mg
Vitamin B1256 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)5 mg
Niacin (B3)138 mg
Folate431 mcg
Water1436 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 19. The excerpt below is the record exactly as published.
ROAST LEG OF MUTTON. Procure a leg of mutton weighing five or six pounds, wipe it, and place it in a baking tin in a hot oven; let it roast for two hours; shortly before serving sprinkle a little salt on the meat, and see that it browns evenly. It should be well basted with the dripping which comes from it continually whilst cooking; when done, dish the meat, pour off the drip- ping from the tin, add some boiling water
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