Roasting a Leg of Mutton

Ingredients

• a leg of mutton
• some dripping
• some lard

Method

1. 1

   Place the dripping-pan in front of the fire with dripping or lard for a quarter of an hour before hanging the joint.

2. 2

   Roast the leg of mutton near a clear, bright fire for 10 to 15 minutes, then draw it back to cook steadily.

3. 3

   Baste frequently from the start.

4. 4

   A leg of mutton weighing 8 pounds takes about 2 hours to cook.

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 54. The excerpt below is the record exactly as published.

asting. A leg of mu.tton cannot be too much basted. Also basting should commence almost directly the meat is put down. Now it will be often found, in fact generally, that women cooks place the dripping-pan in front of the fire, then hang the joint; next take a basin with some dripping in it, and place a lump in the dripping-pan to melt — the piece placed in front of the dripping-pan generally slipping round to the back as soon as the melting begins. This melting process takes time, and too often the skin and surface of the meat gets hard and dry, and cracks before sufiicient dripping has melted to baste with. PRINCIPLES ROASTING. xl\ What cooks should do is to place the dripping-pan in front of tlie fire, with the dripping or lard in it, a quarter of an hour or more hefwe, they hang up the joint, and also to make it a rule not to hang the joint at all before they see sufficient dripping has run into the well of the dripping-pan to take up a good spoonful of melted fat in the basting-ladle. With regard to time, this not merely depends upon the size of the joint, but upon the fire and the time of year. Eoughly speaking, a leg of mutton

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