Roast Leg of Mutton

Ingredients

• The Leg of Mutton
• buttered with a brush
• dredged over with flour

Method

1. 1

   Butter the meat with a brush and dredge with flour.

2. 2

   Roast until the interior reaches 194°F, ensuring the outside is brown and the inside is juicy.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 290. The excerpt below is the record exactly as published.

the leg of mutton according to the purpose for which it is wanted. If you desire to have a small leg, choose one of Welsh mutton, which may vary between 5 and 7 lb. in weight. Welsh mutton is perhaps less suitable for boiling. Of ordinary legs of mutton, choose a lean one for roasting, and a fat one for boiling. The success of cooking, particularly of roasting, depends much upon the observation of the rules regarding time required for cooking. The interior of a thick piece of meat, like the leg of mutton, can be reached by the cooking process only by continued heating during a certain time. If an underdone joint, completed outside, be placed for a period in an oven, even at a temperature at which roasting from without would not continue, the underdone inside will nevertheless become done by the gradual even distribution of the heat from the roasted outside inwards. This is well illustrated by the mode in which some Norwegians boil their mutton and other meat. They heat the joint just to ebulli- BOILED AND BOAST LEG OF MUTTON 461 tion of the water, with any vegetable additions chosen, skim the broth and close the vessel, take it off the fire and enclose it in a box lined with thick felt, so that air and heat can get in and out only through the felt. Thus they let it stand for some hours, up to six, and on opening the case after that time they find the meat not only hot, but quite done, and ready for the table. Prom this experi- ence one can see how much value is lost in certain parts of culinary practice by hurrying, when mere conservancy and time would effect the business. The Leg of Mutton to be boiled should be put on the fire in cold water, together with the vegetables, if any, and heated to ebullition ; it should then be skimmed, and continue to be simmered for from two and a half to three hours, until the meat, while still juicy, be no longer red in its interior. The knuckle should be so well boiled that its tendinous parts are on the point of dissolving, and quite gelatinous. The broth in which the mutton was boiled will help to make a good soup, particularly if vegetables were boiled in it, and some Protest’s extract of mutton were added before the boiling began. This addition of extract is particularly to be recommended when the joint is divided, as flavoured broth will impart to the meat at least as much flavour as it will dissolve of the extractive by boiling. Boast Leg of Mutton should be done, as the cooks of former generations expressed it, toith the gravy in it, but not underdone ; that is to say, the interior of the meat should reach a temperature at which the red juice is coagu- lated, but the white gravy is not expelled by contraction of the meat. Experiment with the thermometer shows this temperature to be 194° Fahr., being 18° below the boiling- point of water. The meat should be buttered with a brush and dredged over with flour

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