Baked Leg of Mutton

Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.

Original Recipe

Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.

Ingredients

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  • 1 mutton leg
  • rich forcemeat (as needed)
  • for larding bacon (as needed)
  • 1 pint water
  • chopped onion (as needed)
  • cut small celery (as needed)
  • 1 gill red wine
  • 1 gill mushroom catsup
  • 1 tea-spoonful curry powder

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Instructions

  1. 1

    Take the flank off, but leave all the fat, cut out the bone, stuff the place with a rich forcemeat, lard the top and sides with bacon, put it in a pan with a pint of water, some chopped onion and cellery cut small, a gill of red wine, one of mushroom catsup and a tea-spoonful of curry powder, bake it and serve it up with the gravy, garnish with forcemeat balls fried.

Sources & Citations

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Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)