Stuffed Leg Of Mutton (parboiled And Baked) Recipe

Instructions

1. Take the bone out of a plump leg of mutton, wipe out the cavity and the outside with a damp cloth.
2. Make a stuffing of 1 cup of stale bread crumbs, and a half pint of oysters, chopped or cut in 2 or 3 pieces.
3. Moisten with the oyster liquor, and season with salt and pepper, a tablespoon of lemon juice, a pinch of thyme, and a few crushed capers.
4. Fill the cavity with this stuffing, sew or skewer it together securely, put the meat in a kettle with sufficient boiling water to completely cover it.
5. Let it parboil or simmer for half an hour, then take it out into a dripping-pan, dust with salt and pepper, and dredge with flour.
6. Pour into the pan a good 1/2 cup of the water in which the meat was boiled, and bake in a hot oven one hour, basting frequently while baking with the liquor in the pan.