Roast Leg of Mutton

Ingredients

• a leg of about eight pounds
• salt
• good dripping
• flour
• butter
• extract of meat
• boiling water

Method

1. 1

   Rub the leg lightly with salt and place it before a brisk fire.

2. 2

   Baste continually with dripping until the joint begins to flow.

3. 3

   Dredge with flour and baste with butter or dripping when nearly done.

4. 4

   Make gravy from the dripping-pan and serve around the meat.

Nutrition per serving

Estimated from matched ingredients across 6 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.

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

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