Stuffed Leg of Mutton

Name: Stuffed Leg of Mutton
Ingredients: the plain leg of mutton; a liberal allowance of melted butter, say a third of a cup; seasoned highly with salt; seasoned highly with pepper; any of the herbs preferred — thyme, sage, or marjoram; add a little hot stock

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Using only butter makes it better for most people.

Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 30. The excerpt below is the record exactly as published.

HE "plain leg of mutton" may be robbed of some of its plainness by having the bone removed and stuffing it with a mixture of grated bread crumbs, seasoned highly with salt, pepper, and any of the herbs preferred — thyme, sage, or marjoram, and a liberal allowance of melted butter, say a third of a cup. If a moist stuffing is liked, add a little hot stock

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