Stuffed Leg of Mutton

Ingredients

• leg of mutton
• two ounces of salt pork
• bread-crumbs
• a tablespoon of salt
• half a teaspoon of pepper
• a bit of butter half the size of an egg
• a little water

Method

1. 1

   Take out the bone and fill the cavity with stuffing made of bread-crumbs, seasoned with pepper, salt, summer savory, and chopped salt pork.

2. 2

   Skewer the ends, sprinkle with salt and pepper, lay in a dripping-pan with water, and roast in a brisk oven, basting every fifteen minutes.

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.

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

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