{"id":4398,"slug":"roast-leg-of-mutton","title":"Roast leg of mutton","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["leg of mutton","salt","pepper","a little garlic","one sliced onion","one sliced carrot","one bay leaf","two cloves","a piece of butter","one cup of stock","one spoonful of meat extract"],"ingredients_norm":["leg of mutton","salt","pepper","little garlic","onion","carrot","bay leaf","clove","butter","stock","meat extract"],"steps":["The leg of mutton should hang in the ice box at least four days before using. If too fresh it will be tough.","Rub the mutton with salt and pepper and, if desired, a little garlic.","Put in a roasting pan, one sliced onion, one sliced carrot, one bay leaf and two cloves.","Now put in the mutton, with a piece of butter on top, and place in oven to roast.","Baste continually.","It will require from forty-five to sixty minutes to cook. If desired well done cook for another thirty minutes.","When done take out the leg, drain off the fat, and make a gravy by adding one cup of stock and one spoonful of meat extract; boil, season, and strain."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w9:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8ede863ba2a23ef3c623337b2984d6c99bdf148ab27d0af2182f56dc3ae43181","created_at":"2026-08-02T16:36:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-leg-of-mutton"}