Roast Leg of Mutton

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Select a fine, fat leg, cut holes in it, and lard it with fat bacon; season with parsley, pepper, and salt and put it to bake in a slow oven. Roast it for two hours, and serve with tomato sauce.