A second way to roast a Leg of Mutton with Oysters

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
stuffing
sauce
Instructions (8)
  1. Stuff a leg of mutton with mutton-suet, salt, pepper, nutmeg, and the yolks of eggs.
  2. Roast it, stick it all over with cloves.
  3. When it is about half done, cut off some of the under-side of the fleshy end in little bits.
  4. Put these into a napkin with a pint of oysters, liquor and all, a little salt and mace, and half a pint of hot water.
  5. Stew them till half the liquor is wasted.
  6. Put in a piece of butter rolled in flour, shake all together.
  7. When the mutton is enough take it up.
  8. Pour this sauce over it, and send it to table.
Original Text
A second way to roast a Leg of Mutton with Oysters. STUFF a leg of mutton with mutton-suet, salt, pepper, nutmeg, and the yolks of eggs; then roast it, stick it all over with cloves, and when it is about half done, cut off some of the under-side of the fleshy end in little bits, put these into a napkin with a pint of oysters, liquor and all, a little salt and mace, and half a pint of hot water; stew them till half the liquor is wasted, then put in a piece of butter rolled in flour, shake all together, and when the mutton is enough take it up; pour this sauce over it, and send it to table.
Notes
—