Boiled Leg Of Mutton With Caper Sauce

Cut off the shank bone from a leg of mutton, trim and make an incision at the first joint; put it on to boil in a stockpot filled with cold water and salt slightly, add a bunch of parsley and one carrot cut up. Boil for an hour or more, and, according to size, serve with a pint of hot caper sauce made by putting a pint of hot Hollandaise sauce into a saucepan and heating thoroughly without boiling for five minutes, and then adding a heaping tablespoonful of capers, or else an ordinary caper sauce may be used instead.

Boiled Leg Of Mutton With Oyster Stuffing

Take a dozen or more large oysters, remove the beards and uneatable parts, parboil them, chop them up with boiled parsley, onion and sweet herbs, adding the yolks of two or three hard-boiled eggs. Make five or six incisions in the fleshy part of a leg of mutton, put in the stuffing, tie it up in a cloth and boil in a saucepan with plenty of water for from two to two and one-half hours, according to size. When done remove the cloth, place on a dish, and serve at once.

Braised Leg Of Mutton

Put a leg of mutton in a braising pan with some slices of fat bacon on top and underneath it; put in also four carrots, two onions, a few meat bones, a bay leaf, a bunch of sweet herbs, and three gills of gravy. Put the pan over a fire with hot ashes on the cover, and cook the contents slowly until done. Remove the leg of mutton, place it on a dish, and glaze; take off the fat from the gravy to strain, pour it over, and serve.

Braised Boned Leg Of Mutton, Milanese Style

The following recipe is a favorite dish of the Milanese, but the Italians of Rome and Naples are not so fond of it, as they think it has a woolly flavor. Remove the bone from a leg of mutton, and bone it as follows from the thick end down to the first joint; chop it off at the first joint, push in a knife near the joint to loosen the flesh, leaving the tendons and gristle on the bone; then commence at the small or tail end and scrape away the fat from the backbone and follow the bone up until the joint is reached, continuing in this way until all the bone is out. The cavity may be stuffed and sewed up at the thin end. Then bring the edges together at the upper end, pushing all the flesh inside and sew the skin tightly together, which will give a rectangular form of solid meat and stuffing. To cut it straight down to the bone or to take it out would spoil it and much of the juice would escape, and if sewed up it would be very unsightly, but by this way the juice is preserved, and when the meat is cold it does not become dry and hard. Fill the cavity with breadcrumbs soaked in broth and squeezed quite dry, adding a mixture of garlic, eggs, mushrooms, bacon, ham and pepper. Sew up the place where it was cut so that the stuffing will not fall out, and put it in an earthenware stewpan, with some small pieces of melted fat bacon. Put the pan over the fire and fry gently until it is a light color, turning often. Sprinkle over salt and pepper, add a few vegetables cut in slices, and pour in a wineglassful each of white wine and broth. Cover with a round of paper, put some hot ashes on the lid, and braise for about four hours, adding a little more broth occasionally, and when done put it on a dish and keep hot. Add a little gravy or broth to the liquor in which it was cooked, bring to a boil, strain it, remove all the fat, and reduce quickly to half glaze, thickening it with a few tablespoonfuls of tomato sauce, keeping it quite light. Pour a little of the sauce over the leg, put the remainder in a sauceboat, garnish with potato croquettes and Brussels sprouts in piles, and serve hot.