To dress a LEG of MUTTON to eat like VENISON

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 240 min Total: 240 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. As soon as it is killed, whilst it is warm, it will eat the tenderer.
  2. Take out the bloody vein.
  3. Stick it in several places in the under side with a sharp-pointed knife.
  4. Pour over it a bottle of red wine, turn it in the wine four or five times a day for five days.
  5. Then dry it exceeding well with a clean cloth.
  6. Hang it up in the air with the thick end uppermost for five days, dry it night and morning, to keep it from being damp, or growing musty.
  7. When you roast it, cover it with paper and paste, as you do venison.
  8. Serve it up with venison sauce.
Original Text
To dress a LEG of MUTTON to eat like VENISON. GET the largest and fattest leg of mutton you can get, cut out like a haunch of venison; as soon as it is killed, whilst it is warm, it will eat the tenderer, take out the bloody vein, stick it in several places in the under side with a sharp-pointed knife, pour over it a bottle of red wine, turn it in the wine four or five times a day for five days, then dry it exceeding well with a clean cloth, hang it up in the air with the thick end uppermost for five days, dry it night and morning, to keep it from being damp, or growing musty; when you roast it, cover it with paper and paste, as you do venison; serve it up with venison sauce.—It will take four hours roasting.
Notes
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