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Leg Of Mutton In The French Fashion

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







A leg of mutton thus dressed is a very excellent dish. Pare off all the

skin as neatly as possible; lard the leg with the best lard, and stick a

few cloves here and there, with half a clove of garlic, laid in the

shank. When half roasted, cut off three or four thin pieces, so as not

to disfigure it, about the shank bone; mince these very fine with sage,

thyme, mint, and any other sweet garden herbs; add a little beaten

ginger, very little, three or four grains; as much cayenne pepper, two

spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers,

the yolks of two hard-boiled eggs: stew these in some meat jelly, and,

when thoroughly stewed, pour over your roast, and serve it up. Do not

spare your meat jelly; let the sauce be in generous quantity.











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