A Leg of Mutton à la Hautgoût

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Let it hang a Fortnight in an airy Place, then have ready some Cloves of Garlick and stuff it all over, rub it with Pepper and Salt, roast it, have some good Gravy and Red Wine in the Dish, and send it to Table.