No. 2—LEG OF MUTTON IN MILK.
Quantity for 6–8 Persons.
- 6 lbs. of leg of mutton
- 2–3 qts. of milk
- ⅛ lb. of bacon for larding
- Salt, pepper
- 2 cloves
- ½ onion
- ½ bay-leaf
- ⅛ lb. of butter
- 2 tbsps. of flour
- ½ cup of sweet or sour cream
- A few drops of lemon juice
- 1 cup of water
Preparation: The membrane and fat are removed from the leg of mutton and it is then well pounded and put into sweet milk for 2 or 3 days, turning it twice every day. The milk should cover the roast. In winter leave it in the milk for 3 days, in summer only 2. After this wash it off, lard it, salt and pepper it, put into oven with water, the spices and onion. After roasting it for ½ hour, add the butter, roast for 2 hours, basting frequently.
During the last ½ hour take off some fat, stir in 2 tablespoonfuls of flour and add 1 cup of water, gradually, also the cream and a few drops of lemon juice; now leave it in the oven a little longer. If the gravy has boiled down too much in the last ½ hour, add some more water. The gravy must be smooth and strained before serving with the roast. This is a very good dish.
No. 3—LEG OF MUTTON WITH RED WINE.
Quantity for 6–8 Persons.
- 6 lbs. of leg of mutton
- ⅛ lb. of bacon
- 10 sardines
- 1 qt. of thin vinegar
- 2 small onions
- 3 cloves
- 10 pepper-corns
- ⅛ lb. of butter
- Salt
- 1½ tbsps. of flour
- ½ pt. of red wine
- ½ pt. of water
- 1 bay-leaf
Preparation: The leg of mutton is cleared from all membrane and fat, pounded and larded. The sardines are drained and cut lengthwise into halves and the leg of mutton larded with them. The thus prepared leg of mutton is covered with 1 qt. of vinegar, onion slices, cloves, pepper-corns and bay-leaf and left in the vinegar for 24 hours, turning it over once in a while.
After this time the leg of mutton is fried with the butter and after ½ hour the flour is stirred in, add salt and pepper, the ½ pint of water and gradually the red wine. The roast is cooked slowly for 2 or 2½ hours and turned and basted several times until well done. The gravy is strained and served with the roast.