Leg Of Mutton Recipe

A leg of wether mutton, (which is best flavored) may be known at the

market by a round lump of fat at the edge of the broadest part, a little

above the letter a. The best part is midway between the knuckle and

farther end. Begin to help there, by cutting thin slices to b. If the

outside is not fat enough, help some from the side at the broad end, in

slices from e to f. This part is most juicy, but many prefer the

knuckle, which, in fine mutton, will be very tender, though dry. There

are very fine slices in the back of the leg--turn it up, and cut the

broad end, not in the direction you did the other side, but lengthwise.

To cut out the cramp bone, take hold of the shank (which should be

previously wound round with half a sheet of fool's-cap paper) with your

left hand, and cut down to the thigh bone at g, then pass the knife

under the cramp bone, in the direction g, d.



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