Ingredients
- 10 lbs
- 7 lbs
- 8 persons
- salt
Directions
727. INGREDIENTS.--Leg of mutton, a little salt.
_Mode_.--As mutton, when freshly killed, is never tender, hang it almost as long as it will keep; flour it, and put it in a cool airy place for a few days, if the weather will permit. Wash off the flour, wipe it very dry, and cut off the shank-bone; put it down to a brisk clear fire, dredge with flour, and keep continually basting the whole time it is cooking. About 20 minutes before serving, draw it near the fire to get nicely brown; sprinkle over it a little salt, dish the meat, pour off the dripping, add some boiling water slightly salted, strain it over the joint, and serve.
_Time_.--A leg of mutton weighing 10 lbs., about 2-1/4 or 2-1/2 hours; one of 7 lbs., about 2 hours, or rather less.
_Average cost_, 8-1/2d. per lb.
_Sufficient_.--A moderate-sized leg of mutton sufficient for 6 or 8 persons.
_Seasonable_ at any time, but not so good in June, July, and August.