Leg of Mutton
Ingredients
Directions
Place the leg of mutton in a pot or vessel for boiling.
When serving, lay the leg on its back in the dish.
For roasting, place the underside up in the dish.
To carve, hold the skin with your left hand and use your right hand to cut.
Start by cutting deep into the fleshy part of the thigh, reaching the bone.
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.
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