Leg of Mutton Dressed Like Venison
- Leg of Mutton
- Red wine
Get the largest and fattest leg you can, take out the blood vein, stick it in several places in the under side with a pointed knife, pour atop it some red wine, and turn it in the wine four or five times day, for four or five days; dry it night and morning to keep it from growing rusty. When you roast it, cover it with paper, and paste as you do venison. It will require four hours to roast it.
Submitted by Aug 25, 2009
15 min 30 min 45 min
15 min 30 min 45 min