317. Roast Leg of Mutton

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

For roasting

Leg of Mutton ↝ Pheasant, leg, meat only, raw [Poultry Products]
One about eight pounds weight ↝ Pheasant, leg, meat only, raw [Poultry Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a sheet of well-buttered paper ↝ Rice paper [Crackers, excludes saltines]

For marinating (if ewe mutton)

one tablespoonful of port wine
catsup ↝ Catsup [Vegetables and Vegetable Products]
a teaspoonful of either treacle, apple or currant jelly
a teaspoonful of either treacle, apple or currant jelly ↝ Apple, raw [Apples]
a teaspoonful of either treacle, apple or currant jelly ↝ Currants, dried [Dried fruits]
a wooden skewer
two cloves of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (11)

Choose the leg of mutton the same as the haunch.
Run the spit in at the knuckle and bring it out at the thigh-bone.
Roast it some little distance from the fire at first, bringing it nearer as it gets done.
Baste it with a little butter whilst roasting, or cover it with a sheet of well-buttered paper.
Remove the paper just before it is quite cooked.

For ewe mutton intended for roasting

Make a small incision close to the knuckle.
Push a wooden skewer close down to the leg-bone as far as it will go.
Mix one tablespoonful of port wine (or catsup) with a teaspoonful of treacle, apple or currant jelly.
Remove the skewer and run the mixture in it.
Close the hole with two cloves of garlic.
Prefer to dangle this joint rather than put it on the spit.

Original Text

317. Roast Leg of Mutton.—Choose the same as the haunch. One about eight pounds weight will take about one hour and a half to roast: run the spit in at the knuckle, and bring it out at the thigh-bone; roast it some little distance from the fire at first, bringing it nearer as it gets done; baste it with a little butter whilst roasting, or cover it with a sheet of well-buttered paper, which remove just before it is quite cooked. The leg of doe mutton is the best for roasting; should it be ewe, and intended for roasting, I proceed thus two or three days before I want it. I make a small incision close to the knuckle, pushing a wooden skewer close down to the leg-bone as far as it will go; I then take one tablespoonful of port wine, if none handy I use catsup, and a teaspoonful of either treacle, apple or currant jelly, and mix them together; I then remove the skewer, and run the mixture in it, closing the hole with two cloves of garlic. This joint I prefer to dangle, rather than put on the spit.

Notes

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