To Force a Leg of Lamb

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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With a sharp Knife carefully take out all the Meat, and leave the Skin whole and the Fat on it, make the Lean you cut out into Force Meat thus: To two Pounds of Meat, three Pounds of Beef Sewer cut fine, and beat in a Marble Mortar till it is very fine, and take away all the Skin of the Meat and Sewet, then mix with it four Spoonfuls of grated Bread, eight or ten Cloves, five or six large Blades of Mace dry’d and beat fine, Half a large Nutmeg grated, a little Pepper and Salt, a little Lemon-peel cut fine, a very little Thyme, some Parsley, and four Eggs; mix all together, put it into the Skin again just as it was, in the same Shape, few it up, roast it, baste it with Butter, cut the Loin into Steaks and fry it nicely, lay the Leg in the Dish and the Loin round it, with stew’d Cauliflower all round upon the Loin, pour a Pint of good Gravy into the Dish, and send it to Table. If you don’t like the Cauliflower, it may be omitted.