245. Leg Of Mutton Roasted

Like the haunch and saddle should be hung before cooking, should be slowly roasted and served with onion sauce or currant jelly.

246. Roast Leg Of Mutton. - Another Receipt

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.

247. Roast Leg Of Mutton Boned And Stuffed

The principal skill required in accomplishing this dish is the honing, 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.

248. Leg Of Mutton Boiled

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.

249. Leg Of Mutton Braised

Procure a leg of Welsh mutton or Scotch, they are small, of choice flavour, and best fitted for braising, 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 into 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 toft glaze, make a puree or soup of vegetables and place the mutton Upon it, cover the mutton with the glaze, and serve.

250. How To Send A Leg Of Mutton Neatly To Table Which Has Been Cut For A Previous Meal

Too much must not have been cut from the joint or it will not answer the purpose. Bone it, cut the meat as a fillet, lay forcemeat inside, roll it, and lay it in a stewpan with sufficient water to cover it; add various kinds of vegetables, onions, turnips, carrots, parsley, etc, in small quantities; stew two hours, thicken the gravy, serve the fillets with the vegetables round it.