Leg of Mutton Boned and Forced

Ingredients

• 1 joint of mutton (South Down or similar)
• Forcemeat No. 1 (see Chapter VIII)
• 1 tablespoon finely chopped eschalot, garlic, or onion
• 1 pound mutton trimmings, chopped fine
• 6 ounces delicate striped bacon, chopped fine
• ¾ ounce parsley, minced
• ½ teaspoon dried thyme, minced
• ½ teaspoon dried winter savory, minced
• ½ teaspoon black pepper (or ⅙ teaspoon cayenne)
• ½ teaspoon ground mace
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• grated rind of 1 small lemon or 4 finely shredded eschalots

Directions

1. Select a tender joint of mutton and lay it skin-side up on a clean cloth.

2. Using a sharp boning knife, cut through the skin from the knuckle to the first joint.

3. Carefully lift the skin from the flesh along the bone, cutting down to the bone.

4. Work the knife around the bone until you reach the socket, then remove the flat bone from the large end.

5. Loosen the skin around the middle joint and draw out the two bones without dividing them.

6. Fill the cavities with the forcemeat, adding a high seasoning of eschalot, garlic, or onion.

7. Alternatively, mix the chopped mutton trimmings with bacon, parsley, thyme, savory, pepper, mace, salt, nutmeg, and lemon rind or eschalots.

8. Sew the skin neatly together where it was cut open and tie the knuckle tightly to prevent gravy from escaping.

9. Replace the flat bone at the large end.