This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
Parboil some fine well-fed oysters, take off the beards and horny parts; put to them some parsley, minced onion, and sweet herbs, boiled and chopped fine, and the yolks of two or three hard boiled eggs. Mix all together, and cut five or six holes in the fleshy part of a leg o mutton, and put in the mixture; and dress it in either of the following ways: - Tie it up in a cloth and let it boil gently two and a half or three hours, according to the size.
Or:- Braise it, and serve with a pungent brown sauce.
This joint, like the haunch, gains much of its flavor from hanging for some period. The skin should be taken off, but skewered on again until within rather more than a quarter of an hour of its being done; then let it be taken off, dredge the saddle with flour, baste well. The kidneys may be removed or remain at pleasure, but the fat which is found within the saddle should be removed previous to cooking.
Like the haunch and saddle, should be hung before cooking, should be slowly roasted and served with onion sauce or currant jelly.
Put the leg into an iron saucepan with enough cold water to cover it, let it come to a boil gently, parboil it by simmering only; have the spit or jack ready, and take it from the hot water and put it to the fire instantly; it will take from an hour to an hour and a half if large, and less time if small.
The principal skill required in accomplishing this dish is the boning; this must be done with a very sharp knife. Commence on the underside of the joint, passing the knife under the skin until exactly over the bone, then cut down to it, pass the knife round close to the bone right up to the socket, then remove the large bone of the thickest end of the leg, seeing the meat is clear of the bone; you may then draw out the remaining bones easily. Put in the orifice a highly seasoned forcemeat, fasten the knuckle end tightly over, replace the bone at the base of the joint, and sew it in; roast it in a cradle spit or on a jack; if the latter let the knuckle end be downwards as it is less likely to suffer the forcemeat to drop out. It must be well basted, and should be sent to table with a good gravy.
Should be first soaked for an hour and a half in salt and water, care being taken that the water be not too salt, then wiped and boiled in a floured cloth; the time necessary for boiling will depend upon the weight; two hours or two hours and a half should be about the time; it should be served with turnips mashed, potatoes, greens, and caper sauce, or brown cucumber, or oyster sauce.
Procure a leg of mutton of choice flavor, take off the knuckle neatly, divide it into two or three pieces, trim the leg of all the superfluous edges, and then half roast it; place it with the broken knuckle in a stewpan, add the trimmings with half a dozen slices of rich fat bacon, thyme, knotted marjoram, and other sweet herbs, an onion stuck with cloves, and about half an ounce of butter rolled in flour; stew the whole gently, shaking it occasionally and turn it while stewing; when it is tender take it up, skim the gravy, strain, boil it fast until reduced to a glaze, make a puree or soup of vegetables and place the mutton upon it. cover the mutton with the glaze, and serve.
 
Continue to: