Boned Leg of Mutton
- Leg of mutton
- 1 lb lean & juicy veal, very finely chopped
- 1 lb pickled pork, very finely chopped
- 1 cup breadcrumbs
- Pepper
- Salt
- 2 tsps sage, rubbed fine
- 2 tsps summer savory, rubbed fine
- 1 tsp basil
- 3 egg yolks, beaten
- 1/2 cup mushroom or tomato catsup
- Flour
- Browned flour
With a sharp knife, make an incision close to the bone, at the knuckle. Keep the knife as near to the bone as possible until you have loosened all around the knuckle. Divide the joint and draw the bone out. Cut around the blade bone at the other end of the leg. Loosen it using both the knife and fingers. Proceed slowly all along the leg bone until you can draw it out.
Mix the chopped veal, pickled pork and breadcrumbs all together. Season with pepper, salt, sage, summer savory and basil. Mix completely all together. Add the beaten egg yolks with the mushroom or tomato catsup.
Fill the leg where you extracted the bone with the mixture. Pack it in as tightly as possible. Season the leg with pepper and salt and dust with flour. Put in a dripping pan with 4 ounces of boiling water around it. Roast in a oven heated to 350F at 350°F for 2 1/2 hours, basting often.
Thicken the gravy with browned flour. Put a few spoonfuls of gravy on the meat, the remainder in a gravy boat.
Mix the chopped veal, pickled pork and breadcrumbs all together. Season with pepper, salt, sage, summer savory and basil. Mix completely all together. Add the beaten egg yolks with the mushroom or tomato catsup.
Fill the leg where you extracted the bone with the mixture. Pack it in as tightly as possible. Season the leg with pepper and salt and dust with flour. Put in a dripping pan with 4 ounces of boiling water around it. Roast in a oven heated to 350F at 350°F for 2 1/2 hours, basting often.
Thicken the gravy with browned flour. Put a few spoonfuls of gravy on the meat, the remainder in a gravy boat.
Submitted by Mar 31, 2010
15 min 30 min 45 min
15 min 30 min 45 min