Stuffed Leg of Mutton

Ingredients

• leg of mutton
• a tablespoonful of salt
• One pint of fine bread or cracker crumbs
• one even tablespoonful of salt
• one of summer savory or thyme
• one teaspoonful of pepper
• one onion very fine
• one egg well beaten
• a piece of butter the size of an egg
• in a cup of hot water

Method

1. 1

   Have the butcher take out the first joint in a leg of mutton.

2. 2

   Rub in salt and fill with dressing made from crumbs mixed with salt, savory, pepper, onion, and egg.

3. 3

   Melt butter in hot water and pour on crumbs.

4. 4

   Fasten with a skewer or sew up, and roast as directed.

5. 5

   Skim fat from gravy and add currant jelly to the gravy-tureen.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 78. The excerpt below is the record exactly as published.

Stuffed Leg of Mutton". Have the butcher take out the first joint in a leg of mutton ; or it can be done at home by using a very sharp, narrow-bladed knife, and holding it close to the bone. Rub in a tablespoonful of salt, and then fill with a dress- 156 MEATS. ing made as follows : One pint of fine bread or cracker crumbs, in which have been mixed dry one even table- spoonful of salt and one of summer savory or thyme, and one teaspoonful of pepper. Chop one onion very fine, and add to it, with one egg well beaten. Melt a piece of butter the size of an egg in a cup of hot water

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