Roast Mutton

Ingredients

• leg of mutton

Method

1. 1

   Prepare exactly like the preceding recipe, without the stuffing.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 104. The excerpt below is the record exactly as published.

LEG OF MUTTON WITH CAPER-SAUCE. Sir Andrew. — Faith, I can cut a caper. Sir Toby. — And I can cut the mutton to 't. TWELFTH NIGHT ; OR, WHAT You WILL. Cut off the small bone at the end, leaving the meat to hide the joint and lap under ; put it in a kettle of cold water, and make it boil as soon as possible, then boil very slowly but steadily until the meat is cooked. For caper-sauce make drawn butter with some of the boilings ; put into it two dessertspoons of capers and one spoonful of their vinegar. Stir together, boil up again, and pour the sauce into a hot gravy-boat. MUTTON OR LAMB CHOPS. Trim them nicely ; broil over a clear fire and when cooked season with butter, pepper, and salt ; serve them, slightly lapping one over the other in the form of an oval, with the bones standing obliquely. It will greatly improve the appearance by putting a frill of white paper an inch wide around the ends of the bones. STUFFED LEG OF MUTTON. Take out the bone and fill the cavity with stuffing made of bread-crumbs, seasoned with pepper, salt, a little summer savory, two ounces of salt pork chopped fine, and a bit of butter half the size of an egg. Skewer the ends, sprinkle the mutton with a tablespoon of salt and half a teaspoon of pepper ; lay it into the dripping-pan with a little water, and put it in a brisk oven ; when it begins to roast put a little butter over it, and dredge it lightly with flour. Watch it very closely ; keep an even heat, and baste it thoroughly every fifteen minutes. MUTTON. 117 ROAST MUTTON

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