Mrs Beetons Meat Recipes Revisited
Boned Leg of Mutton Stuffed
2.7 -3.2kg (6-7lb) Leg of Mutton
Forcemeat
2 shallots, finely minced
Make a forcemeat, to which add the shallots.
Bone the leg of mutton, without spoiling the skin and cut off most of the fat.
Fill the hole up where the bone was taken out with the forcemeat and sew it up, to prevent its falling out.
Bind and tie it up compactly.
Roast it for 2-2½ hours or rather longer
Remove the tape and serve with a good gravy.
It may be glazed or not, as preferred.
Time: 2-2½ hours, or rather longer.
Sufficient for 6 or 7 persons.
Seasonable at any time.
BONED LEG OF MUTTON STUFFED
706. INGREDIENTS - A small leg of mutton, weighing 6 or 7 lbs., forcemeat, No. 417, 2 shallots finely minced.
Mode - Make a forcemeat by recipe No. 417, to which add 2 finely-minced shallots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken, with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 2-1/2 hours or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not, as preferred.
Time - 2-1/2 hours, or rather longer.
Average cost, 4s. 8d.
Sufficient for 6 or 7 persons.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2004. All rights reserved