A forced Leg of Lamb

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
forcing the lamb
for coating
for basting
for baking dish
for serving
Instructions (12)
  1. Take a large leg of lamb.
  2. Cut a long slit on the back-side, but take great care you don't deface the other side.
  3. Chop the meat small with marrow, half a pound of beef suet, some oysters, an anchovy unwashed, an onion, some sweet herbs, a little lemon-peel, and some beaten mace and nutmeg.
  4. Beat all these together in a mortar.
  5. Stuff it up in the shape it was before.
  6. Sew it up.
  7. Rub it over with the yolks of eggs beaten.
  8. First flour it all over.
  9. Lay it to the fire, and baste it with butter.
  10. An hour will roast it.
  11. You may bake it if you please, but then you must butter the dish and lay the butter over it.
  12. Cut the loin into steaks.
Original Text
A forced Leg of Lamb. TAKE a large leg of lamb, cut a long slit on the back-side, but take great care you don't deface the other side; then chop the meat small with marrow, half a pound of beef suet, some oysters, an anchovy unwashed, an onion, some sweet herbs, a little lemon-peel, and some beaten mace and nutmeg; beat all these together in a mortar, stuff it up in the shape it was before, sew it up, and rub it over with the yolks of eggs beaten, first flour it all over, lay it to the fire, and baste it with butter. An hour will roast it. You may bake it if you please, but then you must butter the dish and lay the butter over it: cut the loin into steaks, and
Notes
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