To make a forc'd dish of a leg of Mutton, or Lamb

PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic

DESCRIPTION: A recipe for stuffed leg of lamb

To make a forc'd dish of a leg of Mutton, or Lamb

Take a Leg of Mutton, or Lamb, cut out the flesh, and take heed you break not the skin of it, then perboyle it, and mince it with a little Beef suet, put into it a little sweet Hearbs shred, three of four dates sliced, a little beaten Nutmeg, Cloves, and Mace, a few Currans, a little Sugar, a little Verjuyce, three or four Eggs, mix them together, and put them in the skin, and set it in a dish and bake it.