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📝 Description
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75
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🥘 Ingredients
A small leg of mutton, weighing 6 or 7 lbs., forcemeat, No. 417, 2 shalots finely minced.
👨🍳 Method
Make a forcemeat by recipe No. 417, to which add 2 finely-minced shalots. Bone the leg of mutton, without spoiling the skin, and cut off a great deal of the fat. Fill the hole up whence the bone was taken, with the forcemeat, and sew it up underneath, to prevent its falling out. Bind and tie it up compactly, and roast it before a nice clear fire for about 2-1/2 hours or rather longer; remove the tape and send it to table with a good gravy. It may be glazed or not, as preferred.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Boned Leg of Mutton Stuffed, a recipe that hails from the Victorian era, and I must say, it was a journey back in time. The process of boning the mutton was meticulous, but the reward was a beautifully compact, stuffed leg that looked as impressive as any centrepiece from a bygone era. I found that the addition of finely minced shallots to the forcemeat was a delightful touch; it added a subtle, sweet pungency that elevated the dish from merely hearty to genuinely flavourful. This recipe is a treasure for the weekend cook who enjoys a good project in the kitchen. The resulting dish is a comforting, rustic delight that would pair beautifully with root vegetables and a robust red wine. The 2-1/2 hours of roasting time might seem daunting, but the result is a leg of mutton that is tender and succulent, with a rich gravy that ties the whole meal together. I served it to friends and we all agreed: this is a recipe worth reviving for a special Sunday roast.
