ROAST LEG OF MUTTON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
6.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit.
  2. Wash off the flour, wipe it very dry, and cut off the shank-bone.
  3. Put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking.
  4. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve.
Original Text
ROAST LEG OF MUTTON. [Illustration: LEG OF MUTTON.] 727. INGREDIENTS.—Leg of mutton, a little salt. Mode.—As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve. Time.—A leg of mutton weighing 10 lbs., about 2-1/4 or 2-1/2 hours; one of 7 lbs., about 2 hours, or rather less. Average cost, 8-1/2d. per lb. Sufficient.—A moderate-sized leg of mutton sufficient for 6 or 8 persons. Seasonable at any time, but not so good in June, July, and August.
Notes
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