Ingredients.—A small leg of mutton, weighing 6 or 7 lbs., forcemeat, 2 shalots finely minced. Mode.—Make a forcemeat, to which add 2 finely-minced shalots. 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 2½ 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.—2½ hours, or rather longer. Average cost, 4s. 8d. Sufficient for 6 or 7 persons. Seasonable at any time.
MUTTON, Braised Leg of.
Ingredients.—1 small leg of mutton, 4 carrots, 3 onions, 1 faggot of savoury herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, ½ pint of gravy or water. Mode.—Line the bottom of a braising-pan with a few slices of bacon, put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table, placed on a dish of white haricot beans boiled tender, or garnished with glazed onions. Time.—4 hours. Average cost, 5s. Sufficient for 6 or 7 persons. Seasonable at any time.
MUTTON, Roast Leg of.
LEG OF MUTTON.
Ingredients.—Leg of mutton, a little salt. Mode.—As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve. Time.—A leg of mutton weighing 10 lbs., about 2¼ or 2½ hours; one of 7 lbs., about 2 hours, or rather less. Average cost, 8½d. per lb. Sufficient.—A moderate-sized leg of mutton sufficient for 6 or 8 persons. Seasonable at any time, but not so good in June, July, and August.
MUTTON, Roast Loin of.
Ingredients.—Loin of mutton, a little salt. Mode.—Cut and trim off the superfluous fat, and see that the butcher joints the meat properly, as thereby much annoyance is saved to the carver, when it comes to table. Have ready a nice clear fire (it need not be a very wide large one), put down the meat, dredge with flour, and baste well until it is done. Make the gravy as for roast leg of mutton, and serve very hot. Time.—A loin of mutton weighing 6 lbs., 1½ hour, or rather longer. Average cost, 8½d, per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
