Roasting a Leg of Mutton
From The official handbook for the National Training School for Cookery, 1891
Use a roasting jack and ensure to baste regularly for best results.
Presented as published in 1891. 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
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 6. The excerpt below is the record exactly as published.
the leg of mutton, which weighs say seven pounds, it will therefore take two hours to roast. 10. We put the roasting screen in front of the fire to keep off the draught and keep in all the heat. 11. We put the dripping pan down on a stand within the screen, close to the fire, with the dripping ladle. 12. We hang the roasting jack up from the mantelpiece over the dripping pan. N.B. — Some roasting screens contain the dripping pan and the jack, which are of course more convenient. 13. We take the hook of the roasting jack and pass it through the knuckle-end of the leg. 14. We must wind up the jack with the key, before wc put the joint on, so as to make it twist the meat round. 15. We must put the joint close to the fire for the first five minutes. 16. After that time we can draw the joint a little further back, or it will cook too quickly and become burnt and dried. N.B. — Meat that is frozen must be placed some way from the fire at first, and then drawn gradually towards it, as it must thaw slowly or it may become tough. 17. We must baste the joint every five minutes with the drippings that run from it into the pan, using the dripping ladle. 18. We let the joint roast for two hours, as its weight is seven pounds. 19. After that time, and just before we dish up the Lessons on Cooking Meat. — Roasting. 19 joint, we must sprinkle about a saltspoonful of salt over it, and then baste it well. 20. JVe must take a large dish and warm it well. 21. Now we can take the hook of the jack, and place the joint on to the hot dish, and draw out the hook. 22. We take about a gill of Iiot stoc
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