Stuffed Leg of Mutton
A glimpse into the past with The Economical Cook Book of 1905 reveals a dish that seems downright royal in our modern era: Stuffed Leg of Mutton. This classic recipe combines tender leg meat with a fragrant breadcrumb stuffing, enhanced by the rich flavors of herbs and spices. Some quantities are not specified, and should be adjusted to taste. A simple and elegant currant jelly is the recommended pairing for this savory centerpiece. Currant jelly is generally made from only currants and sugar. The variety of currant used—red, black, or white—is what determines the jelly's flavor profile.
- 1 leg of mutton
- 1 pint breadcrumbs
- Salt
- Pepper
- 1 teaspoon marjoram, dried
- 2 teaspoons sage, dried
- 1 ½ teaspoons basil, dried
- 1 medium onion
- 4 tablespoons butter
- Flour
- Water
- Currant Jelly
Wash and wipe the mutton, grate a pint of bread crumbs, season with salt and pepper, a teaspoonful of sweet marjoram, two teaspoonfuls of sage, and half an one of sweet basil (all dried and rubbed fine); chop a medium-sized onion, and put it over the fire in a small saucepan with butter the size of a large egg, stew for five minutes, pour over the bread crumbs and stir in thoroughly; with a sharp knife make a deep incision on the long side of the leg parallel with the bone, push the dressing in making it go all through the length of the leg, skewer it at the opening where you stuffed it; season the leg with pepper and salt, dust it with flour, and roast two hours in a hot oven, keeping a little water in the pan to baste it with, which should be done every fifteen or twenty minutes; thicken the gravy with browned flour, put a few spoonfuls over the meat when you place it on the dish, and serve the remainder in a gravy-boat. To be eaten with currant jelly.