To dress a Leg of Mutton to eat like Venion

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Hind Quarter of Mutton and cut the Leg in the Shape of a Haunch of Venison, save the Blood of the Sheep and steep it in for five or six Hours, then take it out and roll it in three or four Sheets of white Paper well butter’d on the Inside, tye it with a Packthread and roast it, balling it with good Beef Dripping or Butter. It will take two Hours at a good Fire, for your Mutton must be fat and thick. About five or six Minutes before you take it up take off the Paper, baste it with a Piece of Butter, and shake a little Flour over it to make it have a fine Froth, and then have a little good drawn Gravy in a Bason, and Sweet Sauce in another. Don’t Garnish with any Thing.