Leg Of Mutton, Provincial Style

Take two or three each of cloves of garlic and anchovies cut into fillets, and lard a leg of mutton with them. Roast the mutton in a quick oven, keeping it well basted. Boil one or two more cloves of garlic, changing the water often, and when nearly done, drain and refresh them with cold water. Drain again, put into a stewpan with one breakfast cupful each of stock and gravy, and boil until reduced to a thick creamy consistency. When cooked place the mutton on a hot dish, pour the sauce around it, garnish with vegetables, and serve.

Roasted Leg Of Mutton

Take a leg of mutton, wipe it dry, sprinkle it over with pepper and flour, chop off the knuckle bone, remove the thick skin, and trim the flank. Place in a roasting dish, add a little water and salt, put in the oven, and baste frequently. Allow about fifteen minutes for every pound if the oven is very quick, and twenty minutes if the oven is slow. When done, put it on a dish, pour the gravy round, and serve with some currant jelly on a separate dish. If the leg is too large for roasting, it can be divided, and the knuckle end either boiled, or the cut end covered with paste made of water and flour, and boiled.

Roasted Boned And Stuffed Leg Of Mutton

The principal difficulty in accomplishing this dish is the boning. This must be done with a very sharp knife. Commence on the under side of the joint, passing the knife under the skin until exactly over the bone; then cut down to it, pass the knife around close to the bone right up to the socket, remove the large bone of the thickest end of the leg, seeing the meat is clear of the bone, draw out the remaining bones, which will come away easily, and stuff the cavity with highly seasoned forcemeat. Fasten the knuckle end tightly over, replace the bone at the base of the joint and sew it in. Place in front of a clear fire, baste well until done, and serve with gravy.

Roasted Leg Of Mutton, Portuguese Style

Take a medium-sized leg of mutton take out the shank bone, trim well and make an incision at the first joint. Season with a little salt and pepper, rub one-half ounce of butter over and roast for one hour in a pan, basting occasionally with the gravy and turning it once in a while. Remove from the oven, place on a hot dish and serve with three stuffed tomatoes and three timbales of cooked rice, straining the gravy over it or it may be garnished with red or white beans cooked in gravy.