Leg of Mutton Boned and Forced from Modern Cookery for Private Families by Eliza Acton
Select for this dish a joint of South Down or of any other delicate-sized mutton, which has been kept sufficiently long to render it very tender. Lay it on a clean cloth spread upon a table, and tu...
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Cooking tools:
- Boning knife
- Chef's knife
- Cutting board
- Mixing bowl
- Butcher's twine
- Oven
- Roasting pan
- Saucepan
- Spoon
- Kitchen towel
Ingredients
- eschalot
- mutton
- onion
- garlic
- rich brown gravy
- lemon
- eschalots
- salt
- nutmeg
- cayenne
- mace
- thyme
- pepper
- bacon
- parsley
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