Potage of Leg of Mutton farced.
Bone a Leg of Mutton, and mince the flesh very small with Beef-suet and Lard, then farce the skin, and sow it up very finely, having seasoned it before the stuffing with Salt and several Spices, then boil it in good
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Bone a Leg of Mutton, and mince the flesh very small with Beef-suet and Lard, then farce the skin, and sow it up very finely, having seasoned it before the stuffing with Salt and several Spices, then boil it in good
broth with a faggot of sweet Herbs, some Capers and Turnips, garnish your soaked Loaf with the Meat and Turnips.
But the best way is thus: take your Legs of Mutton, and raise up their skin very neatly, and take out the flesh, then mince it with Marrow, sweet Herbs and Spinage, with some White-bread grated ve∣ry fine, then season it with Pepper, Nut∣meg, Cloves and Mace with some Salt, adding thereto some Currans well pick'd and cleans'd, then put thereto a good quantity of Sugar, and as many Eggs as are sufficient to bind it, mingle all well to∣gether, and farce your Leg herewith; when you have baked it in an Oven, garnish your Dish with the remaining meat and White-broth.