Legs of Mutton forc’t, either rost or boil’d

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Mince the meat with beef-suet or bacon, sweet herbs, pepper, salt, cloves and mace, and two or three cloves of garlick, raw eggs, two or three chesnuts, & work up altogether, fill the leg, and prick it up, then rost it or boil it: make sauce with the remainder of the meat, & stew it on the fire with gravy, chesnuts, pistaches, or pine apple seed, bits of artichocks, pears, grapes, or pippins, and serve it hot on this sauce, or with gravy that drops from it only, and stew it between two dishes.