Leg of Mutton Recipes
Two great and free mutton leg recipes.
Leg of Mutton Recipe - A La Venison
Remove all the rough fat from the mutton and lay it in a deep earthen
dish; rub into it thoroughly the following: One tablespoon of
salt, one each of celery salt, brown sugar, black pepper, English
mustard, allspice, and some sweet herbs, all powdered and mixed;
after which pour over it slowly a teacup of good vinegar, cover
tightly, and set in a cool place four or five days, turning it and
basting often with the liquid each day.
To cook, put in a pot a quart of boiling water, place over it
an inverted shallow pan, and on it lay the meat just as removed
from the pickle; cover the pot tightly and stew for four hours.
Do not lat the water touch the meat. Add a cup of hot water to the
pickle remaining and baste with it. When cooked, thicken the liquid
with flour and strain through a fine sieve, to serve with the meat;
also a relish of currant jelly, the same as for venison.
This is a fine dish when the cooking instructions are properly adhered to.
Steamed Leg of Mutton
Wash and put the mutton leg in a steamer and cook it until tender, then
place in a roasting pan, salt and dredge well with flour and set
it in a hot oven until nicely browned; the water that remains in
the bottom of the steamer can be used for soup. Serve steamed leg
of mutton with currant jelly.