Roast Leg of Mutton a la Venison
- Vinegar
- Water
- 1-2 onions, sliced
- Whole pickling spices
- Salt
- Flour
- 1 can peas (optional)
Put 2 parts of vinegar to 1 part of water in a sizeable bowl, enough to cover a leg of mutton. Add sliced onions, a sprinkling of whole pickling spices and salt. Let stand for 2 days. Place mutton in baking pan. Pour some of the liquor over the meat and bake. As the liquor evaporates, add more. When done, thicken the sauce with flour. If desired, peas may be added to the sauce.
Submitted by Aug 8, 2009
15 min 30 min 45 min
15 min 30 min 45 min