To stuff a Leg or Shoulder of Mutton

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

Stuffing

a little grated bread ↝ Bread, vegetable [Yeast breads]
some beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
the yolks of hard eggs ↝ Egg, yolk only, raw [Eggs and omelets]
three anchovies
a bit of an onion ↝ Onions, raw [Vegetables and Vegetable Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
winter savory ↝ Winter squash, raw [Other red and orange vegetables]
twelve oysters ↝ Oysters, raw [Shellfish]
some nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
raw eggs ↝ Egg, whole, raw [Eggs and omelets]

Sauce

some oyster liquor ↝ Oysters, raw [Shellfish]
some claret
one anchovy
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a bit of an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a few oysters ↝ Oysters, raw [Shellfish]

Instructions (3)

Mix all these together, shred them very fine, work them up with raw eggs like a paste.
Stuff your mutton under the skin in the thickest place, or where you please, and roast it.
For sauce, take some oyster liquor, some claret, one anchovy, a little nutmeg, a bit of an onion, and a few oysters; stew all these together.

Original Text

To stuff a Leg or Shoulder of Mutton.
TAKE a little grated bread, some beef suet, the yolks of hard eggs, three anchovies, a bit of onion, some pepper and salt, a little thyme and winter savory, twelve oysters, and some nutmeg grated; mix all these together, shred them very fine, work them up with raw eggs like a paste, stuff your mutton under the skin in the thickest place, or where you please, and roast it: for sauce, take some oyster liquor, some claret, one anchovy, a little nutmeg, a bit of an onion, and a few oysters; stew all these together,

Notes

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