To Bake a Leg of Beef

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Do it just in the same Manner as before directed in the making Gravy for Soops, and when it is baked, strain it through a coarse Sieve: Pick out all the Sinews and Fat, put them into a Sauce-pan with a few Spoonfuls of the Gravy, a little Red Wine, a little Piece of Butter rolled in Flour, and some Mustard; shake your Sauce pan often, and when the Sauce is hot and thick dish it up and send it to Table. It is a pretty Dish.