To dress a Leg of Mutton to eat like Venison

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the mutton
For serving
Instructions (9)
  1. Take a hind-quarter of mutton, and cut the leg in the shape of a haunch of venison.
  2. Save the blood on the sheep and keep it in for five or six hours.
  3. Then take it out and roll it in three or four sheets of white paper well buttered on the inside.
  4. Tie it with a packthread.
  5. Roast it, basting it with good beef-dripping or butter.
  6. It will take two hours at a good fire, for your mutton must be fat and thick.
  7. About five or six minutes before you take it up, take off the paper, baste it with a piece of butter, and shake a little flour over it to make it have a fine froth.
  8. Serve with a little good drawn gravy in a bason, and sweet-sauce in another.
  9. Do not garnish with any thing.
Original Text
To dress a Leg of Mutton to eat like Venison. TAKE a hind-quarter of mutton, and cut the leg in the shape of a haunch of venison, save the blood on the sheep and keep it in for five or six hours, then take it out and roll it in three or four sheets of white paper well buttered on the inside, tie it with a packthread, and roast it, basting it with good beef-dripping or butter. It will take two hours at a good fire, for your mutton must be fat and thick. About five or six minutes before you take it up, take off the paper, baste it with a piece of butter, and shake a little flour over it to make it have a fine froth, and then have a little good drawn gravy in a bason, and sweet-sauce in another. Don’t garnish with any thing.
Notes
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