Name: Roast Leg of Mutton
Ingredients: one cupful of hot water

Roast Leg of Mutton

Ingredients

one cupful of hot water

Directions

Time ten minutes per pound (rare); fifteen minutes per pound (moderately well done).
Cut the bone short, place in a hot oven for twenty minutes; then add one cupful of hot water; baste frequently. Allow ten minutes to the pound for cooking rare. When ready to serve conceal the bone with a frill of paper, or a few leaves of parsley.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.