The recipe
Ingredients
Directions
Cut the leg of mutton into three or four pieces.
Lard each piece with fat bacon.
Season with coarse sea salt, spices, and sweet herbs.
Serve hot or cold.
Recipe from a historical cookbook (Internet Archive).
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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