Stuffed Leg of Mutton (Parboiled and Baked) Recipe ingredients

To prepare this Stuffed Leg of Mutton (Parboiled and Baked) Recipe, first take the bone out of a plump leg of mutton, wipe out the cavity and the outside with a damp cloth. Make a stuffing of 1 cup of stale bread crumbs, and a half pint of oysters, chopped or cut in 2 or 3 pieces. Moisten with the oyster liquor, and season with salt and pepper, a tablespoonful of lemon juice, a pinch of thyme, and a few crushed capers. 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. 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. Pour into the pan a good 1/2 cupful 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.