Leg of Mutton À La Venison

Original Instructions

1. 1

   Remove all the rough fat from the mutton and lay it in a deep earthen dish

2. 2

   Mix together: one tablespoonful each of salt, celery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered

3. 3

   Rub this mixture into the meat thoroughly

4. 4

   Pour over it slowly a teacupful of good vinegar

5. 5

   Cover tightly and set in a cool place for four or five days, turning it and basting often with the liquid each day

6. 6

   To cook, put in a kettle a quart of boiling water

7. 7

   Place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle

8. 8

   Cover the kettle tightly and stew four hours

9. 9

   Do not let the water touch the meat

10. 10

    Add a cup of hot water to the pickle remaining and baste with it

11. 11

    When done, thicken the liquid with flour and strain through a fine sieve, to serve with the meat

12. 12

    Serve with a relish of currant jelly