Forced Leg of Lamb

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a large Leg of Lamb, cut a long Slit on the Back-side, but take great Care you don’t deface the other Side, then chop the Meat small with Marrow, Half a Pound of Beef Sewet, some Oysters, an Anchovy unwash’d, an Onion, some Sweet Herbs, a little Lemon-peel, and some beaten Mace and Nutmeg; beat all these together in a Mortar, stuff it up in the Shape it was before, few it up, and rub it over with the Yolks of Eggs beaten, spit it, flour it all over, lay it to the Fire, and baste it with Butter. An Hour will roast it. You may bake it, if you please, but then you must butter the Dish and lay Butter over it; cut the Loin into Steaks, season them with Pepper, Salt, and Nutmeg, Lemon-peel cut fine, and a few Sweet Herbs, fry them in fresh Butter of a fine Brown, then pour out all the Butter, put in a Quarter of a Pint of White Wine, shake it about, and put in Half a Pint of strong Gravy wherein good Spice has been boil’d, a Quarter of a Pint of Oysters and the Liquor, some Mushrooms and a Spoonful of the Pickle, a Piece of Butter rolled in Flour, and the Yolk of an Egg beat; stir all these together till it is thick, then lay your Leg of Lamb in the Dish and the Loin round it, pour the Sauce over it, and garnish with Lemon.