Leg of Mutton in the French fashion

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 (13)
Instructions (16)
  1. Pare off all the skin as neatly as possible.
  2. Lard the leg with the best lard.
  3. Stick a few cloves here and there.
  4. Add half a clove of garlic, laid in the shank.
  5. When half roasted, cut off three or four thin pieces about the shank bone, so as not to disfigure it.
  6. Mince these pieces very fine with sage, thyme, mint, and any other sweet garden herbs.
  7. Add a little beaten ginger (very little, three or four grains).
  8. Add as much cayenne pepper.
  9. Add two spoonfuls of lemon juice.
  10. Add two ladlefuls of claret wine.
  11. Add a few capers.
  12. Add the yolks of two hard-boiled eggs.
  13. Stew these in some meat jelly.
  14. When thoroughly stewed, pour over your roast.
  15. Serve it up.
  16. Do not spare your meat jelly; let the sauce be in generous quantity.
Original Text
Leg of Mutton in the French fashion. A leg of mutton thus dressed is a very excellent dish. Pare off all the skin as neatly as possible; lard the leg with the best lard, and stick a few cloves here and there, with half a clove of garlic, laid in the shank. When half roasted, cut off three or four thin pieces, so as not to disfigure it, about the shank bone; mince these very fine with sage, thyme, mint, and any other sweet garden herbs; add a little beaten ginger, very little, three or four grains; as much cayenne pepper, two spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, the yolks of two hard-boiled eggs: stew these in some[128] meat jelly, and, when thoroughly stewed, pour over your roast, and serve it up. Do not spare your meat jelly; let the sauce be in generous quantity.
Notes
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