Leg of Mutton in Blanket

Ingredients

• 1 leg of mutton
• salt
• red pepper
• black pepper
• onion
• a little dry mustard
• powdered herbs
• butter
• tart jelly
• flour
• water
• claret
• 1 spoonful tart jelly
• tabasco sauce
• Worcester sauce
• tomato catsup
• walnut catsup

Instructions

1. Make deep, narrow gashes in the thick end of the leg of mutton. Crowd the gashes with a mixed seasoning of salt, red and black pepper, minced onion, a little dry mustard, and powdered herbs.
2. Brush the entire leg over with melted butter or soft bacon fat, then sprinkle lightly with salt. Set it on a rack in a roasting pan and put into a very hot oven to brown.
3. Once browned, rub over it any tart jelly melted in a little hot water. Envelop the meat in a crust made from flour and water, worked into a very stiff dough and rolled half an inch thick. Pinch the edges of the crust together tightly.
4. Lay the leg back in the pan, cover it, and bake in a hot oven.
5. When done, take up the leg and break the blanket (crust) carefully on top. Lift out the meat and pour the gravy from the envelop into a small sauce pan. Add to it either hot claret or a spoonful of tart jelly, along with tabasco or Worcester sauce. Boil up and serve in a boat. Tomato or walnut catsup may be used for flavoring instead.