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page 121
onion finely minced. Sew the leg up underneath to prevent the dressing or
stuffing from falling out. Bind and tie it up compactly; put it in a
roasting-pan, turn in a cupful of hot water and place it in a moderately hot
oven, basting it occasionally. When partly cooked season with salt and pepper.
When thoroughly cooked, remove and place the leg on a warm platter; skim the
grease from the top of the drippings, add a cup of water and thicken with a
spoonful of dissolved flour. Send the gravy to the table in a gravy dish, also a
dish of currant jelly.
BOILED LEG OF MUTTON.
To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the
shank bone, and trim the knuckle. Put it into a pot with water enough to cover
it, and boil gently from two to three hours, skimming well. Then take it from
the fire, and keeping the pot well covered, let it finish by remaining in the
steam for ten or fifteen minutes. Serve it up with a sauce-boat of melted
butter, into which a teacupful of capers or nasturtiums, have been stirred. If
the broth is to be used for soup, put in a little salt while boiling; if not,
salt it well when partly done, and boil the meat in a cloth.
BRAISED LEG OF MUTTON.
This recipe can be varied either by preparing the leg with a stuffing, placed in
the cavity after having the bone removed, or cooking it without. Having lined
the bottom of a thick iron kettle or stew-pan with a few thin slices of bacon,
put over the bacon four carrots, three onions, a bunch of savory herbs; then
over these place the leg of mutton. Cover the whole with a few more slices of
bacon, then pour over half a pint of water. Cover with a tight cover and stew
very gently for four hours, basting the leg occasionally with its own liquor,
and seasoning it with salt and pepper as soon as it begins to be tender. When
cooked strain the gravy, thicken with a spoonful of flour, (it should be quite
brown), pour some of it over the meat and send the remainder to the table in a
tureen, to be served with the mutton when carved. Garnish the dish around the
leg with potatoes cut in the shape of olives and fried a light brown in butter.
LEG OF MUTTON a LA VENISON.
Remove all the rough fat from the mutton and lay it in a deep earthen dish; rub
into it thoroughly the following: One tablespoonful of salt, one each of
celery-salt, brown sugar, black pepper, English mustard, allspice, and some
sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of
good vinegar, cover tightly, and set in a cool place four or five days, turning
it and
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