To force a LEG of MUTTON

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 150 min Total: 150 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

the lean part of the mutton, chop it exceeding fine ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
one anchovy
a bundle of sweet herbs, shred
grate a penny loaf
half a lemon ↝ Lemon, raw [Citrus fruits]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a large glass of red wine ↝ Wine, red [Wine]
a pint of red wine under it ↝ Wine, red [Wine]
hard yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]

Instructions (10)

Raise the skin of the leg of mutton and take out the lean part.
Chop the lean mutton very finely with one anchovy, shredded sweet herbs, grated penny loaf, half a lemon, nutmeg, pepper, and salt to your taste.
Mix these ingredients with three eggs and a large glass of red wine to form a forcemeat.
Fill the skin of the mutton with the forcemeat, leaving the bone and shank in place so it appears like a whole leg.
Place the stuffed leg of mutton on an earthenware dish with one pint of red wine underneath it.
Send to the oven and bake for two hours and a half.
When the mutton is cooked, remove all the fat.
Strain the gravy over the mutton.
Arrange hard-boiled egg yolks and pickled mushrooms around the mutton.
Garnish with pickles and serve.

Original Text

To force a LEG of MUTTON.
RAISE the skin, and take out the lean part of the mutton, chop it exceeding fine, with one anchovy, shred a bundle of sweet herbs, grate a penny loaf, half a lemon, nutmeg, pepper, and salt to your taste, make them into a forcemeat, with three eggs and a large glass of red wine, fill up the skin with the forcemeat, but leave the bone and shank in their place, and it will appear like a whole leg, lay it on an earthen dish, with a pint of red wine under it, and send it to the oven; it will take two hours and a half, when it comes out take off all the fat, strain the gravy over the mutton, lay round it hard yolks of eggs and pickled mushrooms:—garnish with pickles, and serve it up.

Notes

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