Leg of Mutton Boned and Forced

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By Eliza Acton

Published 1845

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Select for this dish a joint of South Down or of any other delicate-sized mutton, which has been kept sufficiently long to render it very tender. Lay it on a clean cloth spread upon a table, and turn the underside upwards. With a sharp-edged boning-knife cut through the middle of the skin, from the knuckle to the first joint, and rai