Leg of Lamb, with forcemeat

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
forcemeat
Instructions (8)
  1. Slit a leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin.
  2. Pound this meat well with an equal weight of fresh suet.
  3. Add to this the pulp of a dozen large oysters, and two anchovies boned and clean washed.
  4. Season the whole with salt, black-pepper, mace, a little thyme, parsley, and shalot, finely shred together.
  5. Beat them all thoroughly with the yolks of three eggs.
  6. Having filled the skin tight with this stuffing, sew it up very close.
  7. Tie it up to the spit and roast it.
  8. Serve it with any good sauce.
Original Text
Leg of Lamb, with forcemeat. Slit a leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet: add to this the pulp of a dozen large oysters, and two anchovies boned and clean washed. Season the whole with salt, black-pepper, mace, a little thyme, parsley, and shalot, finely shred together; beat them all thoroughly with the yolks of three eggs, and, having filled the skin tight with this stuffing, sew it up very close. Tie it up to the spit and roast it. Serve it with any good sauce.
Notes
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